RUSTIC SQUASH TARTS
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. -Ann Marie Moch, Kintyre, ND
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 tarts (8 servings each).
Number Of Ingredients 16
Steps:
- 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., Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash. , 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.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein.
BUTTERNUT SQUASH TARTLETS
Tasty butternut squash mixture filled in filo shells for mini tartlets. Perfect for appetizers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Place butternut squash in ungreased 17x12-inch half-sheet pan. Drizzle with olive oil; toss gently to coat. Sprinkle with pepper and salt. Roast 30 to 40 minutes or until browned and tender, stirring after 20 minutes. Cool in pan on cooling rack, about 30 minutes. Reduce oven temperature to 400°F.
- In food processor, place garlic. Cover; process, with on-and-off pulses, until chopped. Add butternut squash, whipping cream and chopped sage. Cover; process 1 to 2 minutes or until smooth, scraping bowl occasionally.
- Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
- Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.
Nutrition Facts : Calories 43, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 51 mg
HEIRLOOM-SQUASH TARTLETS
Batches of these sweet tartlets are made with a variety of heirloom squashes chosen for their hues; ours include White Acorn, Golden Nugget, and Red Kabocha.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Fit a medium pot with a steamer insert, and fill with water to just below the insert. Bring to a boil. Add squashes to insert; steam until soft, 15 to 20 minutes. Let cool completely.
- On a lightly floured surface, roll out 1 disk of dough to a large rectangle, about 1/8-inch thick. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Repeat with remaining disk.
- Cut dough into twelve 5-inch rounds. Fit a round into each 4 1/2-inch tart shell, pressing into corners; trim flush with top edge. Refrigerate until firm, about 30 minutes. Line each shell with parchment paper, and fill with pie weights or dried beans. Freeze 10 minutes.
- Bake tart shells 10 minutes. Remove weights and parchment. Return to oven; bake 5 to 10 minutes more. Transfer to wire racks; let cool completely.
- Scoop out flesh of squashes into a food processor, and process until pureed (you should have 1 1/2 cups puree). Transfer to a large bowl. Add all other ingredients, and whisk until combined.
- Reduce oven temperature to 350 degrees. Set tart shells on a rimmed baking sheet. Divide filling among shells. Bake until all but centers are set, 15 to 18 minutes. Transfer to wire racks; cool completely.
SIMPLE AUTUMN BUTTERNUT SQUASH AND BACON TART
A wonderful woman from my church makes an Autumn tart every October that is so tasty and reminds me of the fall. I adapted her recipe and came up with this tart that so tastes like an Autumn tart, with the roasted squash and rich cheeses. Enjoy!
Provided by sherry monfils @smonfils
Categories Eggs
Number Of Ingredients 13
Steps:
- Cut parchment paper to fit a 9-inch pie pan. Lightly spray paper w/ cooking spray. Place 1 pie crust in pan. Heat oven to 375.
- In medium bowl, toss squash w/ oil. Season w/ salt and pepper. Place squash on a baking sheet. Bake until tender, about 30 mins. Let cool. Reduce heat to 350. In a skillet, over medium heat, cook bacon, until almost crisp, adding onion and garlic to the pan the last minute. Remove mixture w slotted spoon to a paper towel lined plate to drain.
- In lg bowl, whisk together eggs, egg yolk, cream, parmesan cheese and a dash each of salt and pepper. Spoon squash into pie crust in pan, sprinkle w/ gruyere cheese. Pour egg mix over all in pie crust. Bake for 30 mins. Spoon bacon/onion mix over top. Bake another 10 mins. Let cool slightly. Sprinkle with fresh thyme. Slice and serve.
AUTUMN SQUASH CASSEROLE
This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.
Provided by NELLIE54914
Categories Side Dish Casseroles Squash Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g
More about "autumn squash tartlets recipes"
SPICY AUTUMN SQUASH STEW RECIPE - BBC FOOD
From bbc.co.uk
SUMMER SQUASH TARTLETS - TEATIME MAGAZINE
From teatimemagazine.com
EASY PUFF PASTRY CHORIZO & BUTTERNUT SQUASH TART - SEW …
From sewwhite.com
BUTTERNUT AND FETA TARTLETS – AUTUMN FLAVOURS IN THE …
From mycustardpie.com
ACORN SQUASH TARTLETS - TEATIME MAGAZINE
From teatimemagazine.com
BUTTERNUT SQUASH AND FETA TARTLETS - GOOD HOUSEKEEPING
From goodhousekeeping.com
SQUASH TART RECIPE | BON APPéTIT
From bonappetit.com
BUTTERNUT SQUASH AUTUMN TART | ELISE MUSELES
From elisemuseles.com
BUTTERNUT SQUASH & MUSHROOM TART - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (19)Category AppetizerCuisine AmericanTotal Time 1 hr 10 mins
AUTUMN FROST WINTER SQUASH - SUSAN'S IN THE GARDEN
From susansinthegarden.com
AUTUMN SQUASH RECIPES | THE HAPPY FOODIE
From thehappyfoodie.co.uk
AUTUMN SQUASH AND CARAMELIZED ONION TART - VINE CLIFF WINERY
From vinecliff.com
SUMMER SQUASH TARTLETS | METRO
From metro.ca
20 BEST AUTUMN RECIPES: PART 1 | AUTUMN FOOD AND DRINK | THE …
From theguardian.com
CURRIED SQUASH TARTLET WITH APPLE AND CHICORY SALAD RECIPE
From greatbritishchefs.com
SUMMER SQUASH TART | THE CHEF'S GARDEN
From chefs-garden.com
You'll also love
Related Search