Honestly, I had big plans.
I wanted my cocktail party to be classy. I was going to wow my friends with a riff on Ina Garten’s savory palmiers inspired by some of my favorite flavors.
And thenfamous last words here.
And then I realized several things. Namely, that I am not good with time management. There were chicken skewers and an accompanying sauce to be made and cookies and dishes to be washed and I still needed a shower before my guests arrived. Plus there was the fact that I actually wanted to enjoy the cooking process.
So, the palmiers got deconstructed. And, my guests ate squares of butternut squash tart instead.
And everyone was happy.
Needless to say, this is going to make it into my aresnal of go to appetizers and quick weeknight dinners. It should be in yours, too.
Butternut Squash Tart
I use Peppridge Farm Pastry dough for this recipe, which contains 2 sheets and simply freeze the second for later use.
1 sheet of puff pastry, defrosted
1 cup butternut squash, cubed
1/4 cup water, plus more as needed
1/2 cup smoked mozzarella, grated
1 cups chopped onions
1 TBS herbes de provence
1 tsp red pepper flakes
3 TBS olive oil
salt and pepper
Preheat the over to 350 degrees F.
Coat the butternut squash with 1 TBS oil, season with salt and pepper and then roast for 30 minutes, until the squash is tender. Puree with 1/4 water or more as needed. You want the puree to have a thick sauce-like texture. Set puree aside.
In the meantime, carmelize the onions in 2 TBS of olive oil, using a low flame. Season the onions with salt, pepper, red pepper flakes and herbes de provence. When the onions are ready, they should be about 1/4 of the size they were originally and a deep brown color. Set aside.
To assemble the tart, place the pastry dough on a parchment lined baking sheet. Cover the pastry dough with the butternut squash puree, leaving a 1/4″ border around the edge. Place the sauteed onions on top of the butternut squash puree layer and sprinkle the whole thing with the smoked mozzarella.
Create a crust by folding over the border of pastry dough and crimping.
Bake the tart for 25-30 minutes, until the edges of the pastry are golden brown.
Makes 1 tart.