Description
This Butternut Squash Tart combines the natural sweetness of roasted butternut squash with the rich flavors of brown butter, caramelized shallots, and parmesan cheese, all layered beautifully on a crispy puff pastry base. Finished with crispy fried sage leaves and flaky Maldon sea salt, this tart offers a stunning presentation and a delicious balance of textures and flavors, perfect for a sophisticated appetizer or a delightful main dish.
Ingredients
Scale
Puff Pastry
- 1 round sheet puff pastry, defrosted
Squash and Topping
- 1 medium butternut squash
- 3 tbsp unsalted butter
- 8 sage leaves
- 1 medium shallot, thinly sliced
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1/2 cup shredded or grated parmesan cheese, plus more for garnish
- Maldon sea salt for finishing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the tart.
- Prepare the Butternut Squash: Slice off the top and bottom 1/2-inch of the squash. Cut it horizontally into the top thinner half and the bottom round half. Peel both halves carefully using a sharp knife or vegetable peeler. Cut each half vertically to create four pieces. Remove all membranes and seeds with a spoon. Slice the pieces thinly into half circles and half moons as appropriate for even layering.
- Prepare Puff Pastry: Lay the defrosted puff pastry sheet on a baking sheet lined with parchment paper. Prick the pastry all over evenly with a fork to prevent bubbling during baking.
- Brown the Butter and Fry Sage: In a medium skillet, melt the butter over medium-high heat. Let it brown gently until it turns a deep golden-brown color with a nutty aroma, swirling the pan often. Add the sage leaves and fry them for about 30 seconds until crisp. Remove and reserve the fried sage leaves. Reduce the heat.
- Caramelize Shallots: Add the sliced shallots to the browned butter in the skillet. Cook over medium-low heat until they are soft and caramelized, about 8 to 10 minutes, stirring occasionally to prevent burning.
- Mix Squash with Butter and Seasoning: In a large bowl, combine the sliced butternut squash with the browned butter, caramelized shallots, parmesan cheese, kosher salt, and sugar. Toss everything gently to coat evenly.
- Assemble the Tart: Arrange the half circle slices of squash around the edge of the puff pastry, including some caramelized shallots. Layer the half moon slices inside the first circle and fill the center with any remaining squash slices. Pour any leftover browned butter over the top and scatter any remaining shallots and parmesan cheese evenly.
- Bake the Tart: Place the assembled tart in the preheated oven and bake for about 25 minutes until the butternut squash is tender and the puff pastry is golden brown and crispy.
- Garnish and Serve: Top the baked tart with the reserved fried sage leaves, sprinkle extra parmesan cheese, and finish with flaky Maldon sea salt for added texture and flavor. Serve warm.
Notes
- This tart is visually stunning and packed with flavor, balancing sweet butternut squash with nutty brown butter and savory parmesan.
- Use a sharp chef’s knife or vegetable peeler to safely and efficiently peel the squash.
- Pricking the puff pastry helps prevent bubbles and ensures an even, crispy crust.
- Brown butter and frying the sage add rich, deep flavors that elevate this simple tart.
- Caramelizing shallots slowly ensures they develop sweetness and enhance the overall flavor profile.
- Adjust salt seasoning to taste, especially considering the saltiness of parmesan and Maldon sea salt finishing.
Nutrition
- Serving Size: 1 slice
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 326 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 16 mg
