Ripples Recipe – Butternut Squash Tart

By Henryk Gorski

(Editor’s Note: This appetizer was a big hit at the October 2019 TGIF!)

1 sheet frozen puff pastry
12 1/8"-thick rounds peeled butternut squash (you can buy it pre-cut)
few tablespoons olive oil
1 large egg beaten with 1 teaspoon water
sage leaves (or arugula, which I used)
coarse salt
black pepper
feta cheese (or your favorite goat cheese—I used Humboldt Fog goat cheese)

  1. Preheat the oven to 375-400 degrees F.
  2. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well.
  3. Arrange the squash in one layer and roast for 15 to 20 minutes. Set squash aside.
  4. Prepare puff pastry according to package directions (pastry types may differ).
  5. Brush puff pastry with beaten egg and arrange squash on the pastry sheet.
  6. Bake 20-25 minutes until brown on the edges (based on your oven it may be a few minutes more or less), adding cheese and sage/arugula after 10-15 minutes.

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