Herb & Onion Butternut Squash Tart

  • Prep Time 20 min
  • Total Time 1 h 15 min
  • Serves: 6

Ingredients

  • 4 tsp unsalted butter 20 mL
  • 2 large onions, thinly sliced
  • 1/4 tsp each salt, pepper and sugar 1 mL
  • 1/4 cup finely chopped fresh sage 60 mL
  • 1 tbsp finely chopped fresh rosemary 15 mL
  • 1/2 pkg Compliments Butter Puff Pastry (454 g pkg), thawed according to package directions
  • 1 1/2 cups Compliments Diced Butternut Squash (frozen) or fresh squash, diced 375 mL
  • 1/3 cup grated Parmesan cheese 75 mL
  • 1/3 cup Compliments California Natural Walnut Pieces, toasted 75 mL

Directions

  • Step 1

    Heat butter in large skillet set over medium heat. Add onions, salt, pepper and sugar. Cook, stirring often, 15 to 20 min. until golden brown. Stir in sage and rosemary; cook 2 min. until fragrant. Cool completely.

  • Step 2

    Preheat oven to 220°C (425°F). Dust work surface with flour. Roll puff pastry into 12 x 10-in. (30 x 25-cm) rectangle, about 1/4-in.(5-mm) thick. Transfer pastry onto parchment paper-lined baking sheet. Using the tip of paring knife, score a 1-in. (2.5-cm) border around edges. Prick pastry (except border) every couple inches with fork. Spread onion mixture inside border. Scatter squash overtop.

  • Step 3

    Bake about 20 to 25 min., until squash is tender and pastry is golden. Remove from oven. Sprinkle with cheese and walnuts. Cool on wire rack about 10 min. before slicing. Serve warm or at room temperature.

Tip

Add torn pieces of prosciutto onto tart after baking for a heartier dish.

Serves 10 as an appetizer.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 280
  • Fat 18 g
  • Saturated Fat 8 g
  • Carbs 24 g
  • Sugar 4 g
  • Protein 7 g
  • Cholesterol 20 mg
  • Fibre 2 g
  • Sodium 240 mg