Butternut Squash Puff Pastry Tart with Brown Butter and Sage

Discover a savory delight with Butternut Squash Puff Pastry Tart with Brown Butter and Sage, a dish that perfectly marries the rich, nutty flavors of brown butter with the sweet earthiness of roasted butternut squash and fragrant sage. This tart is a culinary hug, offering a flaky, golden puff pastry crust layered with tender squash and drizzled with browned butter infused with fresh sage, making it an irresistible centerpiece for cozy, gourmet meals any time of the year.

Why You’ll Love This Recipe

• Effortlessly Elegant: This tart looks gourmet but comes together in just a few simple steps that anyone can master.
• Perfect Flavor Balance: The sweetness of butternut squash pairs beautifully with nutty brown butter and aromatic sage for a harmonious taste.
• Versatile Serving Options: Whether as a main dish for dinner or a stunning appetizer, it fits every occasion.
• Comfort Food with a Twist: Combines familiar fall flavors with flaky puff pastry for a comforting yet sophisticated bite.
• Vegetarian Friendly: A meat-free delight that satisfies without missing any depth of flavor.

Ingredients You’ll Need

The butternut squash puff pastry tart with brown butter and sage calls for simple yet essential ingredients that build layers of flavor and texture. Each component enhances the dish’s richness, from the buttery flakiness of the pastry to vibrant squash and the fragrant herby notes.

• Butternut Squash: Choose firm and ripe squash for natural sweetness and tender texture when roasted.
• Puff Pastry Sheets: Opt for high-quality frozen puff pastry for maximum flakiness and ease of use.
• Unsalted Butter: Crucial for browning and bringing out that irresistible nutty aroma.
• Fresh Sage Leaves: Adds an earthy aroma that perfectly complements the squash and butter.
• Parmesan Cheese: A savory sprinkle that melts slightly for added depth and a golden finish.
• Salt and Pepper: Simply essential for balancing and elevating every flavor.
• Olive Oil: Used lightly to roast the squash, enhancing caramelization and flavor.

Variations for Butternut Squash Puff Pastry Tart with Brown Butter and Sage

Feel free to personalize this recipe to fit your taste preferences or dietary needs. Adjusting ingredients or adding twists is simple and makes this tart truly your own.

• Add Nuts: Sprinkle toasted walnuts or pecans for a delightful crunch and extra nuttiness.
• Swap Sage: Try rosemary or thyme if you prefer a different herbal note.
• Make It Vegan: Use a plant-based puff pastry and substitute vegan butter to keep it dairy-free.
• Include Cheese Alternatives: Goat cheese or gruyere create creamier, tangier flavor profiles.
• Add Sweetness: Drizzle honey or maple syrup on top after baking for a touch of natural sweetness.

How to Make Butternut Squash Puff Pastry Tart with Brown Butter and Sage

Step 1: Prepare the Butternut Squash

Peel and cube the butternut squash into uniform pieces, then toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25 minutes or until tender and lightly caramelized.

Step 2: Brown the Butter with Sage

Melt the unsalted butter in a skillet over medium heat. Continue cooking until the butter turns golden brown and emits a nutty fragrance. Add fresh sage leaves towards the end and cook until crisp, then remove from heat.

Step 3: Prepare the Puff Pastry Base

Roll out the thawed puff pastry sheet on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper, then score a border around the edges without cutting through to allow the sides to rise during baking.

Step 4: Assemble the Tart

Distribute the roasted butternut squash evenly within the scored border on the puff pastry. Drizzle the browned butter and crispy sage leaves over the squash. Finish with a generous sprinkle of grated Parmesan cheese.

Step 5: Bake to Perfection

Bake the tart in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the edges are puffed up and golden brown, and the cheese has melted beautifully.

Step 6: Rest and Serve

Allow the tart to cool for a few minutes to let the flavors settle. Slice and serve warm for the best taste and texture.

Pro Tips for Making Butternut Squash Puff Pastry Tart with Brown Butter and Sage

• Use Room Temperature Puff Pastry: Thaw pastry fully but keep it cool to ensure flakiness and prevent sogginess.
• Don’t Skip Browning the Butter: This step adds a rich, nutty depth that transforms the whole dish.
• Even Squash Cubes: Cutting squash pieces uniformly helps them cook evenly for perfect tenderness.
• Score, Don’t Cut Through: Scoring a border ensures the edges rise beautifully, creating a crisp frame for the filling.
• Fresh Sage is Key: Use fresh leaves for vibrant flavor and crispy texture when browned in butter.

How to Serve Butternut Squash Puff Pastry Tart with Brown Butter and Sage

Garnishes

Top your tart with extra fresh sage leaves or a light drizzle of aged balsamic vinegar to add a bright contrast to the rich butter and sweet squash. A sprinkle of toasted pumpkin seeds adds crunch and visual appeal.

Side Dishes

This tart pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a warm bowl of creamy butternut squash soup for an all-around comforting fall meal. Roasted root vegetables also make an excellent accompaniment.

Creative Ways to Present

Serve as individual tartlets using smaller puff pastry sheets for elegant entertaining, or arrange on a beautifully rustic wooden board alongside bowls of fresh herbs and nuts to inspire shared dining and conversation.

Make Ahead and Storage

Storing Leftovers

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this time to maintain crisp pastry and fresh flavors.

Freezing

You can freeze the assembled, unbaked tart by wrapping it tightly in plastic wrap and aluminum foil for up to one month. When ready to eat, bake directly from frozen, adding a few extra minutes to the cooking time.

Reheating

Reheat leftover tart in a 350°F (175°C) oven for 10–15 minutes to restore flaky pastry and warm the filling, avoiding the microwave to keep textures intact.

FAQs

Can I use other squash varieties instead of butternut squash?

Yes, kabocha or acorn squash are great substitutes and bring their own unique sweetness and texture to the tart.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute the puff pastry with a gluten-free variety available in stores or make your own gluten-free pastry dough at home.

How can I make this tart vegan?

Use vegan puff pastry and plant-based butter to brown with the sage. Skip the Parmesan or use a vegan cheese alternative for similar flavor.

What type of cheese works best in this tart?

Parmesan adds a sharp, salty boost, but gruyere or goat cheese provide creamier, richer alternatives that work beautifully.

Can I prepare parts of this tart in advance?

Yes, roasting the squash and browning the butter with sage can be done a day ahead, making final assembly and baking quick and stress-free.

Final Thoughts

This Butternut Squash Puff Pastry Tart with Brown Butter and Sage is a delicious, inviting dish that brings warmth and elegance to any meal. Whether you’re serving a cozy dinner or impressing guests, this tart’s combination of buttery pastry, sweet squash, and fragrant herbs promises a mouthwatering experience you’ll want to share again and again.

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