These easy butternut squash puff pastry tarts make the perfect fall or holiday appetizer. The tartlets have a puff pastry base that’s topped with roasted butternut squash, caramelized shallots, Parmesan cheese, apple slices, bacon, and herbs. They’ve got all the flavors of butternut squash soup, but wrapped in buttery, flaky, pastry. Drizzled with honey and flaky salt, they’re bound to be your favorite way to enjoy fall produce.
How Do You Make Butternut Squash Less Bland?
Butternut squash is a beloved fall flavor, but on its own, the squash can taste, well, pretty squash-y. Whether you’re making these tarts or butternut squash soup, adding layers of flavor will bring out the best of the butternut. You can do this by roasting it with oil or butter, herbs, and other aromatics, and pairing it with complementary flavors (in this case, apples). These tarts also feature brown sugar caramelized shallots for the perfect balance of sweet and savory. Bacon and Parmesan cheese pair well with all of the other autumnal flavors to make this the ultimate charcuterie pastry.
What Is a Charcuterie Tart?
Charcuterie is even better when you bake it all together on top of puff pastry. Charcuterie tarts feature a puff pastry base with any mix of cheese, vegetables, fruit, herbs, meat, and maybe some sort of onion.
Some of my favorite combinations include my beet, apple, and goat cheese tarts and my individual eggplant parm puff pastries. These are perfect to serve at events or parties because they are easy to grab and eat.
Bake Notes
- You can use store-bought or homemade easy rough puff pastry.
- You might have some leftover squash or apples depending on how big your produce is and how thinly you slice them. The butternut squash can be eaten on its own or as a side for dinner or lunch. Apples, needless to say, make a great snack.
- The herbs you include are up to you! I used a mix of thyme, sage, rosemary, and marjoram. Use whatever you like or can get your hands on.
Apple and Butternut Squash Tarts With Bacon and Parmesan
- Total Time: 1.5 hours
- Yield: 12–16 servings 1x
Description
These butternut squash puff pastry tarts make the perfect fall appetizer. Apples, bacon, Parmesan, and caramelized shallots bring all the flavors of butternut squash soup, but they’re even better wrapped in puff pastry.
Ingredients
1 small butternut squash
3 tbsp olive oil
2 tsp minced herbs of your choice (sage, rosemary, thyme, and marjoram all work well)
2 large apples
6 shallots
2 tbsp butter
2 tbsp olive oil
2 tbsp brown sugar
2 sheets puff pastry (thawed but cold)
1.5 cups Parmesan cheese, shaved or grated
4 slices bacon
Salt and pepper, to taste
1 egg, beaten
Honey, for drizzling
Flaky salt, for sprinkling
Instructions
- Preheat the oven to 425 F.
- Slice the butternut squash in half lengthwise. Use a spoon to scrape out the pulp and seeds, and discard both. Use a vegetable peeler to peel the skin off both halves of the squash.
- Thinly slice the squash. Place the slices on a parchment-lined baking sheet. Toss with 3 tsbp olive oil, herbs, and salt and pepper.
- Bake at 425 F for 20-30 minutes, until the slices are fork tender but still hold their shape. Set aside to cool. Keep the oven on.
- Meanwhile, thinly slice the shallots. Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium heat. Add the shallots and season with salt and pepper. Add the brown sugar and mix everything together.
- Cook the shallots, stirring occasionally, until they’ve softened and browned, 6-8 minutes. If they start to burn, lower the heat.
- Thinly slice the apples, aiming for the same width as your butternut squash slices. Dice the bacon.
- On a lightly floured surface, roll out each puff pastry sheet until it’s about ½-inch thick.
- Slice each sheet in half lengthwise, then slice it crosswise into 6-8 rectangles (depending on how big you want them).
- Place 4-6 puff pastry rectangles on a parchment-lined baking sheet, and keep the rest in the fridge until you are ready to bake them.
- Spread about 1.5 tbsp of the shallots over the puff pastries, leaving a thin border around the edges.
- Sprinkle Parmesan cheese over the shallots.
- Top with alternating slices of apple and the roasted butternut squash. Sprinkle on a few pieces of the diced bacon.
- Brush the edges with the beaten egg wash, and drizzle olive oil over each tart.
- Bake at 425 F for 25-30 minutes, until the edges of the pastry are golden brown.
- Top with honey, flaky salt, and more herbs if desired.
- Prep Time: 1 hour
- Cook Time: 30