Description
These Mini Butternut Squash Tarts are elegant, vegetarian appetizers perfect for holiday parties or special occasions. Featuring tender roasted butternut squash, caramelized balsamic onions, fresh sage, and creamy ricotta on flaky puff pastry squares, these bite-sized treats combine sweet and savory flavors with a crisp, golden crust. They are easy to prepare ahead and bake just before serving for a chic and delicious starter.
Ingredients
Scale
For the Caramelized Onions
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium sweet onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp fresh sage, chopped (plus additional for garnish)
- Sea salt, to taste
For the Butternut Squash
- 2.5-3 lb butternut squash, peeled, seeded, and diced into ½ inch cubes
- 1 tbsp olive oil
- Sea salt, to taste
- Cracked black pepper, to taste
Other Ingredients
- 2 sheets puff pastry, defrosted in the fridge overnight
- 2/3 cup ricotta cheese
- 1 egg
- 1 tsp water
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for roasting the squash, and prepare two additional parchment-lined baking sheets for the puff pastry tarts.
- Caramelize the Onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and butter, heating until the butter foams and then subsides. Add the thinly sliced onions with a pinch of salt and sauté over medium heat, stirring occasionally, until deep golden brown (about 25–30 minutes). Stir in the balsamic vinegar until it evaporates, then add 1 tablespoon chopped fresh sage, cooking for one more minute. Remove from heat.
- Prepare and Roast the Butternut Squash: Trim the squash ends, peel, seed, and dice into ½-inch cubes. Toss the cubes with the remaining 1 tablespoon olive oil, salt, and pepper. Spread evenly onto the prepared baking sheet and roast in the preheated oven until tender and golden, about 15–17 minutes.
- Prepare the Egg Wash: In a small bowl, whisk together 1 egg and 1 teaspoon water and set aside.
- Roll and Cut Puff Pastry: Lightly flour your work surface and unroll one sheet of puff pastry. Gently roll to smooth any fold marks. Using a pizza cutter, pastry wheel, or sharp knife, cut the sheet into 16 even squares. Transfer the squares evenly spaced onto the prepared parchment-lined baking sheets.
- Score and Dock Pastry: Score a square about ½ to 1 inch from the edges on each pastry square, careful not to cut through. Dock the center of each square with a fork to prevent puffing.
- Apply Egg Wash and Assemble Tarts: Brush each pastry square with the egg wash. Place a teaspoon of ricotta in the center, add a few slices of caramelized onions on top, and finish with approximately 1 tablespoon of roasted butternut squash cubes.
- Chill before Baking: Chill the assembled tarts for 15 minutes or up to 24 hours to firm the pastry and flavors.
- Bake the Tarts: When ready, preheat the oven to 400°F (if not already hot). Bake the chilled tarts for 12–14 minutes until puffed and golden brown.
- Garnish and Serve: Remove from oven and sprinkle with the remaining fresh sage. Serve warm or at room temperature. Makes 32 mini tarts; plan on two per person for appetizers.
Notes
- These mini tarts are perfect for holiday or cocktail parties, offering a chic and elegant vegetarian appetizer.
- The puff pastry can be assembled up to 24 hours ahead and refrigerated, making them ideal for make-ahead entertaining.
- Ensure the butternut squash is diced uniformly to fit neatly on the tarts and cook evenly.
- Use a cast iron skillet or a heavy-bottom pan for best caramelized onion results.
- For a dairy-free version, substitute ricotta with a plant-based cheese alternative.
Nutrition
- Serving Size: 2 mini tarts
- Calories: 213
- Sugar: 3g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
