Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Winter Squash Tart with Bacon, Caramelized Onions, and Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nguyet Vo
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

These savory tarts are made with winter squash, bacon, caramelized onions, and fresh herbs. Thanks to frozen puff pastry and frozen winter squash purée, these tarts are easy to make. All the the taste of fall with less work!


Ingredients

Units Scale
  • 2 sheets (10″ x 10″) puff pastry dough, thawed (see Note 1)
  • 3 strips thick-cut bacon, diced
  • 1 small onion, diced (about 1 cup)
  • 2 teaspoons minced fresh sage leaves
  • 1 teaspoon minced fresh thyme
  • 2 (10 ounce) packages frozen winter squash purée, thawed (see Note 2)
  • 1 whole large egg
  • 1 large egg yolk
  • 1/3 cup whole milk
  • 3/4 cup grated Gruyere cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • freshly ground black pepper

Instructions

  1. Prep pans. Spray 6 (4-1/4 inch) tartlet pans with cooking spray.
  2. Prep puff pastry. Cut one sheet of puff pastry dough into quarters to make 4 pieces that are 5″ x 5″. Cut two more 5″ x 5″ squares from the second sheet of puff pastry. Reserve remaining half sheet of puff pastry for another use.
  3. Press puff pastry into pans. Transfer the puff pastry squares to the prepared tartlet pans. Ease puff pastry into the pans and pat lightly into the bottoms and up the sides of the pans (it does not need to fit in tightly). Trim excess puff pastry with kitchen shears and use scraps to patch areas where the puff pastry does not reach the top of the pans. Place tartlet pans on rimmed baking sheet and refrigerate while preparing the filling.
  4. Prep oven. Heat oven to 375 degrees F.
  5. Cook bacon. In a cast iron skillet, cook diced bacon over medium high heat until lightly browned and crispy. Transfer to paper towels to drain. Pour off all but 1 tablespoon of the fat from the pan.
  6. Cook aromatics. Add onions to the pan and cook covered over medium-low heat until onions begin to soften, stirring occasionally, 2-3 minutes. Uncover pan and continue cooking onions until have browned. Remove from heat and stir in sage, thyme, and cooked bacon. Taste and season with salt and pepper as needed. Set aside.
  7. Make filling. In a large bowl, whisk together squash purée, whole egg, egg yolk, and milk. Reserve about 5 tablespoons of the bacon mixture for sprinkling on top of the tartlets. Stir the remaining bacon mixture into the squash mixture along with the Gruyere cheese, Parmesan, salt, and pepper to taste.
  8. Pour filling into pans. Using a measuring cup or ladle, pour filling into prepared tartlet pans dividing evenly among the pans. Sprinkle reserved bacon mixture on top of tartlets.
  9. Bake. Bake tartlets for 25-35 minutes, or until filling is set and puffed up and puff pastry is browned. Cool tartlets in pans on rack 10 minutes then carefully remove pan sides from tartlets.

Notes

  1. I used puff pastry sheets from Pepperidge Farm which comes in sheets that are 10×10 inches square. If you use a different brand, you might need to adjust how you cut the puff pastry to fit them into your tartlet pans.
  2. I used frozen squash purée from Cascadian Farm. Whatever brand you buy, make sure to look at the ingredient list and check that the purée only contains squash. You can also roast your own squash and make the purée yourself. You will need about 2 cups of squash purée.
Right Menu Icon