Rustic Squash Tarts

Name: Rustic Squash Tarts
Ingredients: 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices; 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices; 2 tablespoons water; 1/4 cup olive oil; 1 tablespoon minced fresh thyme; 1 tablespoon minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup all-purpose flour; 1/2 cup ground pecans; 6 tablespoons sugar; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg, lightly beaten; 2 tablespoons butter

16 ingredients

4 steps

Ingredients

1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
2 tablespoons water
1/4 cup olive oil
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup ground pecans
6 tablespoons sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
2 tablespoons butter

Directions

1

In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
2

Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased
3

. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash.
4

Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown.