The quest continues to use all of our winter squash….
I can buy fresh puff pastry in squares that are about 5″ (12cm), 4 squares to a package. They will keep, after opening, for a week, well wrapped.
I use them for both sweet (apple slices) and savory (mini pizzas) tarts.
I’m guessing chocolate chunks with walnuts would be pretty good, too.
I should know better than let my mind wander when I’m hungry….
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Butternut Squash Tarts
I used 8 thin slices from the ‘neck’ end for each tart.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: First Courses
- 3oz (90gr) puff pastry
- 4oz (120gr) butternut squash, thinly sliced
- 1oz (30gr) walnuts, broken
- 3 tbs Greek yogurt
- 1 tbs olive oil
- Sauté squash slices in oil just until softened, about 2 minutes per side
- Lay the pastry on a baking sheet.
- With a dull knife (butter knife) lightly etch around the pastry, 1/3″ (.75cm) from the edge.
- Divide the yogurt and spread evenly within the etched lines.
- Arrange the squash slices, overlapping if necessary, on the yogurt.
- Sprinkle the walnuts on top.
- Bake, 425F (215C) for 12 – 15 minutes, until golden brown.
- Remove and serve.
If you have to buy large (frozen?) puff pastry: Thaw the puff pastry, if needed. Cut 2 rectangles (circles, triangles…) out of half, reserve the other half for another day – maybe a sweet dessert? Apple slices?
- Serving Size: 1/2 recipe
- Calories: 457
- Sugar: 3 g
- Sodium: 123.9 mg
- Fat: 35.3 g
- Saturated Fat: 6.9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2.8 g
- Protein: 8.5 g
- Cholesterol: 3.5 mg
I think spring might be close.
I saw the first hint of daffodils this week:
A couple of the branches of one of our plum trees had blossoms ready to open. It was raining so no photos.
Usually they are covered in flowers this time of year.
My Japanese quince, which have looked like this in past Januaries, have 1 or 2 flowers on each bush this year.
I must be getting spring fever – I’m going through old photos to look at flowers….