Best 3 Autumn Squash Tartlets Recipes
Autumn is the season of harvest, and what better way to celebrate the bounty of the season than with a delicious tartlet made with fresh autumn squash? These Autumn Squash Tartlets are a delightful treat that is perfect for any occasion. They are made with a flaky puff pastry crust, a creamy butternut squash filling, and a sprinkle of grated Parmesan cheese. They are easy to make and can be customized to your liking. Try adding a bit of crumbled bacon or chopped walnuts for a savory twist, or a drizzle of honey or maple syrup for a sweet treat. No matter how you choose to make them, these Autumn Squash Tartlets are sure to be a hit.
**Additional Information about the Recipes:**
* The recipe includes two variations: one for a savory tartlet and one for a sweet tartlet.
* The savory tartlet is made with a filling of butternut squash, onion, garlic, thyme, and Parmesan cheese.
* The sweet tartlet is made with a filling of butternut squash, maple syrup, cinnamon, and nutmeg.
* Both tartlets are topped with a flaky puff pastry crust and baked until golden brown.
* The recipe also includes tips for making the tartlets ahead of time and for freezing them for later.
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
UPSIDE-DOWN BUTTERNUT SQUASH TART
Our favorite fall vegetable takes the place of traditional apples in this gorgeous tarte tatin that has savory accents of fresh herbs and Parmesan.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
- Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
- Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
- Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
- Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.
ZUCCHINI ROSE TARTLETS
These elegant roses make a lovely, light springtime lunch when paired with a leafy salad dressed with an herbed vinaigrette.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips.
- Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray.
- Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm.
Tips:
- To make the perfect tart crust, use cold butter and work it quickly into the flour. Overworking the dough will make it tough.
- When blind baking the tart crust, use pie weights or dried beans to weigh it down. This will prevent the crust from bubbling up.
- To prevent the tart crust from getting soggy, brush it with a layer of egg white before filling it.
- When making the squash filling, be sure to cook the squash until it is very soft. This will make it easier to blend and will give the filling a smooth texture.
- For a richer filling, add some grated cheese or crumbled bacon to the squash mixture.
- Serve the tartlets warm or at room temperature.
Conclusion:
These autumn squash tartlets are a delicious and easy-to-make appetizer or snack. They are perfect for a fall party or gathering. With their flaky crust, creamy filling, and flavorful toppings, these tartlets are sure to be a hit with everyone who tries them.
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