Butternut Squash and Sage Tart

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Butternut Squash and Sage Tart is a cozy, savory delight perfect for fall gatherings or a simple weeknight dinner. This recipe combines the earthy sweetness of roasted squash with fragrant sage and creamy cheeses, all wrapped in a flaky puff pastry.

Ingredients for Butternut Squash and Sage Tart

Butternut squash is the star of this dish, offering a natural sweetness that pairs beautifully with the savory elements. Roasting enhances its flavor and texture. Olive oil helps in roasting and adds a hint of richness. A sheet of puff pastry forms the crispy, buttery base, making the tart both flaky and tender. Ricotta cheese provides creaminess and a mild flavor, while Parmesan cheese adds a nutty, salty depth. Fresh sage leaves bring an aromatic earthiness, and a touch of nutmeg subtly enhances the flavors. Finally, a beaten egg gives the pastry a beautiful golden finish.

Tips & Tricks

  • Use a sharp knife or a mandoline to cube the squash evenly for consistent roasting.
  • Make sure the puff pastry is cold before rolling; it’s easier to handle and will puff nicely.
  • Adjust the seasoning of the cheese mixture to taste before spreading it onto the pastry.
  • For an extra crispy bottom crust, pre-bake the pastry for a few minutes before adding the filling.

Serving Suggestions

This tart pairs wonderfully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve alongside roasted chicken or a bowl of creamy tomato soup. It’s also a lovely addition to a brunch spread with a glass of chilled white wine.

Frequently Asked Questions

Can I use a different type of squash?
Absolutely! Acorn or kabocha squash would work well too, though they might alter the flavor slightly.
Can I make this tart ahead of time?
Yes, you can roast the squash and prepare the cheese mixture a day in advance, then assemble and bake the tart when ready to serve.
How do I store leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.

Butternut Squash and Sage Tart Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While the oven heats up, peel and cube your medium-sized butternut squash. Place these cubes in a bowl and toss them with 2 tablespoons of olive oil, a pinch of salt, and a dash of pepper. Spread them out evenly on a baking sheet, ensuring they aren't too crowded so they can roast evenly.

Slide the baking sheet into the preheated oven and let the squash roast for about 25-30 minutes. You'll know they're ready when they turn a lovely golden brown and are tender when pierced with a fork. Once done, set them aside to cool for a bit.

Meanwhile, take your puff pastry sheet and roll it out on a lightly floured surface. You're aiming for it to fit nicely into your tart pan, so adjust as needed. In a separate bowl, mix together 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, the chopped fresh sage leaves, and 1/4 teaspoon of nutmeg. Spread this delightful cheese mixture evenly over the base of your puff pastry.

Now, gently arrange the roasted butternut squash over the cheese layer, creating a nice even spread. The colors alone will be inviting! Brush the edges of the pastry with the beaten egg to ensure they bake up golden and beautiful.

Place the tart in the oven and bake for another 25-30 minutes. When the pastry turns golden and looks cooked through, it's ready. Let the tart cool slightly before slicing and serving.

Why You'll Love This Recipe

  • Seasonal and comforting, ideal for cooler weather.
  • Easy to prepare with simple yet flavorful ingredients.
  • Visually appealing, making it great for entertaining.
  • Vegetarian-friendly, satisfying both vegetarians and meat-eaters alike.

Ingredients

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper to taste
1 sheet puff pastry
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tbsp fresh sage leaves, chopped
1 egg, beaten
1/4 tsp nutmeg

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet.
3. Roast for 25-30 minutes until tender and golden brown, then let cool.
4. Roll out the puff pastry on a lightly floured surface to fit a tart pan.
5. In a bowl, mix ricotta, Parmesan, chopped sage, and nutmeg.
6. Spread the cheese mixture over the base of the puff pastry.
7. Arrange the roasted butternut squash over the cheese layer.
8. Brush the edges of the pastry with the beaten egg.
9. Bake for 25-30 minutes until the pastry is golden and cooked through.
10. Allow to cool slightly before serving.

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