Description
These Mini Butternut Squash Tarts are elegant, bite-sized appetizers perfect for holiday parties or gatherings. Featuring caramelized onions, roasted butternut squash, fresh sage, and creamy ricotta cheese nestled in flaky puff pastry squares, they offer a delicious blend of savory and sweet flavors. Easy to prepare and visually impressive, they make a sophisticated vegetarian option that can be served hot or at room temperature.
Ingredients
Scale
Vegetables and Herbs
- 1 medium sweet onion, thinly sliced
- 2.5-3 lb butternut squash, peeled, seeded, and diced into ½ inch cubes
- 2 tbsp fresh sage, chopped (divided into 1 tbsp and 1 tbsp)
Dairy
- 1 tbsp butter
- 2/3 cup ricotta cheese
- 1 egg
Pantry Items
- 2 tbsp olive oil (divided)
- 1 tbsp balsamic vinegar
- Sea salt, to taste
- Cracked black pepper, to taste
- 2 sheets puff pastry, defrosted in the fridge overnight
Instructions
- Preheat and prepare baking sheet. Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper for roasting the butternut squash.
- Caramelize the onions. Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and the butter, heating until the butter foams and then subsides. Add the thinly sliced onions and a pinch of salt. Sauté over medium heat, stirring occasionally, until the onions turn a deep golden brown, about 25-30 minutes. Add the balsamic vinegar and stir continuously until bubbling stops. Stir in 1 tablespoon fresh sage and cook for one more minute. Remove from heat.
- Roast the butternut squash. Toss diced butternut squash with the remaining 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast in the preheated oven until tender and golden brown, about 15-17 minutes. Remove from oven and set aside.
- Prepare puff pastry. Line two baking sheets with parchment paper. Dust a work surface with flour. Remove the puff pastry sheets from the fridge and unroll one sheet at a time. Gently roll to smooth out fold marks. Using a pastry wheel, pizza cutter, or sharp knife, cut each sheet into 16 even squares. Transfer squares to parchment-lined sheets, spacing about ½ inch apart.
- Score and dock the pastry. Using your pastry tool or a knife, lightly score a square about ½ to 1 inch from the edges of each puff pastry square without cutting all the way through. Dock the center of each square by pricking with the tines of a fork. Brush each square with the egg wash (egg whisked with 1 teaspoon water).
- Assemble the tarts. Place a teaspoon of ricotta cheese in the center of each pastry square. Top with a few slices of caramelized onions, then about 1 tablespoon of roasted butternut squash cubes. Chill the assembled tarts in the fridge for 15 minutes or up to 24 hours.
- Bake the tarts. When ready to bake, preheat the oven to 400°F. Bake the tarts for 12-14 minutes or until they have puffed up and turned golden brown.
- Garnish and serve. Remove from oven and sprinkle the remaining tablespoon of fresh sage over the top. Serve hot or at room temperature. Makes 32 mini tarts, perfect for serving approximately two per person at a cocktail party.
Notes
- These mini butternut squash tarts are an elegant vegetarian appetizer ideal for holiday parties and special occasions.
- The puff pastry can be assembled ahead of time and chilled for up to 24 hours before baking, making prep easier on the day of serving.
- Use a cast iron skillet or heavy-bottomed pan for best caramelized onion results.
- Keep the butternut squash diced into uniform ½ inch cubes for even roasting and fitting nicely on the tart squares.
- Serve warm or at room temperature depending on your preference; both are delicious.
Nutrition
- Serving Size: 2 mini tarts
- Calories: 213 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
