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Butternut Squash Puff Pastry Tart with Brown Butter and Sage

Butternut Squash Puff Pastry Tart with Brown Butter and Sage
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Butternut Squash Puff Pastry Tart with Brown Butter and Sage is a savory and elegant dish combining flaky puff pastry, roasted sweet butternut squash, nutty brown butter, and aromatic fresh sage. This vegetarian-friendly tart offers a perfect balance of flavors and textures, making it an ideal centerpiece for cozy gourmet meals throughout the year.

Ingredients

Scale

Squash and Roasting

  • 1 medium butternut squash (peeled and cubed)
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Puff Pastry and Toppings

  • 1 sheet frozen puff pastry (thawed)
  • 4 tbsp unsalted butter
  • 10 fresh sage leaves
  • 1/3 cup grated Parmesan cheese
  • Additional salt and pepper, to taste

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash into uniform pieces. Toss the cubes with olive oil, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for about 25 minutes, or until tender and lightly caramelized.
  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 aroma. Add fresh sage leaves towards the end and cook until crisp, then remove from heat.
  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. Score a border around the edges without cutting through to allow the sides to rise during baking.
  4. Assemble the Tart: Evenly distribute the roasted butternut squash 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 over the top.
  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 and golden and the cheese has melted beautifully.
  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.

Notes

  • Use room temperature puff pastry that is fully thawed but kept cool to ensure maximum flakiness and to prevent sogginess.
  • Don’t skip browning the butter; it adds a rich, nutty depth that transforms the dish.
  • Cut squash cubes evenly to ensure even cooking and perfect tenderness.
  • Score the puff pastry border instead of cutting through to make sure the edges rise beautifully.
  • Use fresh sage leaves for vibrant flavor and a crispy texture when browned in the butter.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the unbaked tart wrapped tightly for up to one month; bake directly from frozen, adding extra cooking time.
  • Reheat leftovers in a 350°F (175°C) oven for 10–15 minutes to restore crispness; avoid the microwave.

Nutrition

Keywords: butternut squash, puff pastry tart, brown butter, sage, vegetarian, fall recipe, appetizer, savory tart

Find it online: https://juliaglam.com/butternut-squash-puff-pastry-tart-with-brown-butter-and-sage/