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

Scale

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

Cook Mode Prevent your screen from going dark

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