Description
These Mini Butternut Squash Tarts are elegant, bite-sized appetizers perfect for holiday parties or gatherings. Featuring caramelized onions, roasted butternut squash, creamy ricotta, and fragrant fresh sage, all nestled in flaky puff pastry, they deliver a delightful combination of sweet and savory flavors with a crisp, golden finish.
Ingredients
Scale
Caramelized Onions
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium sweet onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp fresh sage, chopped (divided use)
- Sea salt, to taste
- Cracked black pepper, to taste
Roasted Butternut Squash
- 1 butternut squash (2.5-3 lb), peeled, seeded, and diced into ½-inch cubes
- 1 tbsp olive oil
- Sea salt, to taste
- Cracked black pepper, to taste
Assembly
- 2 sheets puff pastry, defrosted in the fridge overnight
- 2/3 cup ricotta cheese
- 1 egg
- 1 tsp water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper to prepare for roasting the butternut squash.
- Caramelize the Onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and butter, waiting until the butter foams and subsides. Add the thinly sliced onion with a pinch of salt, stirring to coat. Sauté over medium heat, stirring occasionally, until onions turn a deep golden brown (about 25-30 minutes). Stir in balsamic vinegar continuously until bubbling stops. Add 1 tablespoon fresh chopped sage, stir, cook 1 more minute, then remove from heat.
- Roast the Butternut Squash: While onions caramelize, toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast in the oven until tender and golden, about 15-17 minutes.
- Prepare Puff Pastry: Line two fresh baking sheets with parchment paper. Dust a work surface with flour. Unroll one sheet of puff pastry and gently roll out fold marks. Cut each sheet into 16 equal squares using a pastry wheel or sharp knife, transfer to the baking sheets spacing about ½ inch apart.
- Score and Dock Pastry: Using a pastry wheel or knife, score a smaller square about ½ to 1 inch inside each pastry square’s edges without cutting all the way through. Dock the center of each square lightly with the tines of a fork. Brush each square with an egg wash made by whisking 1 egg with 1 teaspoon water.
- Assemble Tarts: Dollop about 1 teaspoon of ricotta cheese in the center of each pastry square. Top with a few slices of caramelized onion and around 1 tablespoon of roasted butternut squash cubes. Chill the assembled tarts in the refrigerator for 15 minutes or up to 24 hours to help the pastry hold its shape during baking.
- Bake: When ready, bake the tarts in the preheated 400°F oven for 12-14 minutes until puffed and golden brown.
- Finish and Serve: Remove tarts from oven, sprinkle with remaining fresh sage, and serve warm or at room temperature. Makes 32 mini tarts; plan for two per person at parties.
Notes
- These tarts are an impressive yet simple vegetarian appetizer perfect for holiday gatherings.
- Defrosting puff pastry overnight in the fridge helps with easier handling and better texture.
- Chilling assembled tarts before baking ensures the puff pastry puffs properly without shrinking.
- Use fresh sage for the best aromatic flavor and vibrant garnish.
- Store leftovers in an airtight container in the fridge and reheat briefly before serving.
Nutrition
- Serving Size: 2 mini tarts
- Calories: 213
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
