Description
A luxurious and savory-sweet autumn tart featuring caramelized butternut squash, nutty brown butter, and fresh sage on a flaky crust.
Ingredients
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup unsalted butter
1 sheet high-quality puff pastry, thawed
4 ounces goat cheese, crumbled
1 tablespoon fresh sage leaves, chopped
1 egg, beaten (for egg wash)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Step 2: While the squash roasts, place the butter in a small saucepan over medium heat. Cook, stirring frequently, until the butter turns golden brown and smells nutty. Remove from heat immediately.
Step 3: Roll out the puff pastry on a piece of parchment paper. Score a 1-inch border around the edge with a knife, being careful not to cut all the way through.
Step 4: Spread the crumbled goat cheese within the border of the pastry. Top with the roasted butternut squash.
Step 5: Drizzle the prepared brown butter over the squash and sprinkle with chopped fresh sage.
Step 6: Brush the edges of the pastry with the beaten egg wash. Bake for 20-25 minutes until the pastry is puffed and deeply golden brown.
Notes
Ensure the squash is completely cooled before adding to the pastry to prevent sogginess. Use high-quality butter for the best flavor.
- Prep Time: PT30M
- Cook Time: PT1H
- Category: Vegetarian & Vegan
- Cuisine: French-inspired American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 5g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
