Rustic Squash Tarts Recipes

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.

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
• Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
• Heat oven to 400 degrees F.
• Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
• With a rolling pin, roll crust to a 13-inch round.
• Crumble half the cheese over crust to within 2 inches of edge.
• Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
• Bake 35-40 minutes or until pastry is golden.
• Slide tart, still on parchment, onto a wire rack.
• Crumble remaining cheese over top.
• Let cool before serving.

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

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.

Steps:

• In a microwave safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag.
• Add the oil, thyme, parsley, salt and pepper; seal the bag and shake to coat. Set aside. In a 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 inch thickness; transfer each to an ungreased baking sheet. Sprinkle with the pecan mixture. Arrange squash slices to within 1 1/2 inches 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 degrees for 35-40 minutes or until golden brown.