Description
These Mini Butternut Squash Tarts are a perfect elegant appetizer for holiday parties or gatherings. Featuring caramelized onions, roasted butternut squash, ricotta cheese, and fresh sage atop flaky puff pastry, these bite-sized tarts blend savory sweetness and creamy textures. Easy to prepare with basic ingredients and great for vegetarians, they offer a chic and flavorful treat that can be made ahead and baked just before serving.
Ingredients
Scale
Vegetables and Herbs
- 1 medium sweet onion, thinly sliced
- 2 ½ – 3 lb butternut squash, peeled, seeded, and diced into ½” cubes
- 2 tbsp fresh sage, chopped, divided
Dairy
- 1 tbsp butter
- 2/3 cup ricotta cheese
- 1 egg
Pantry Items
- 2 tbsp olive oil, divided
- 1 tbsp balsamic vinegar
- Sea salt, to taste
- Cracked black pepper, to taste
- 1 tsp water (for egg wash)
- 2 sheets puff pastry, defrosted in the fridge overnight
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper to roast the butternut squash.
- Caramelize onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and butter, heating until the butter foams then subsides. Add thinly sliced onions with a pinch of salt, stirring to coat. Sauté over medium heat for 25-30 minutes, stirring occasionally, until the onions are deep golden brown. Add balsamic vinegar, stirring continuously until bubbling stops. Stir in 1 tablespoon fresh sage and cook 1 minute longer. Remove from heat.
- Roast butternut squash: While onions caramelize, toss peeled and diced butternut squash with remaining 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast in the oven for 15-17 minutes until golden brown and tender.
- Prepare puff pastry: Line two fresh baking sheets with parchment paper and set aside. In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash. Dust a work surface with flour. Unroll one sheet of puff pastry and gently roll out any fold marks. Cut into 16 even squares with a pastry wheel or sharp knife. Transfer squares to the lined baking sheets, spacing about ½ inch apart.
- Score and dock pastry: Score a square about ½ to 1 inch from the edges on each pastry square using a pastry wheel or knife. Dock the centers using the tines of a fork. Brush each square with egg wash.
- Assemble tarts: Place about 1 teaspoon ricotta cheese in the center of each square. Top with a few slices of caramelized onion, then approximately 1 tablespoon of roasted butternut squash cubes. Chill assembled tarts for 15 minutes or up to 24 hours before baking.
- Bake tarts: When ready to serve, preheat the oven to 400°F (200°C). Bake the tarts for 12-14 minutes or until puffed and golden brown.
- Garnish and serve: Remove from oven and sprinkle with remaining 1 tablespoon fresh sage. Serve hot or at room temperature. Yields 32 mini tarts; plan for two per person for cocktail parties.
Notes
- These mini tarts are perfect vegetarian appetizers suitable for holiday parties or elegant gatherings.
- They can be prepared ahead and chilled up to 24 hours before baking.
- Use fresh puff pastry sheets for best results and be gentle when rolling to avoid tearing.
- Caramelizing onions takes time but adds rich depth of flavor; don’t skip this step.
- To save time, peel and dice the butternut squash while onions cook.
Nutrition
- Serving Size: 2 mini tarts (approx. 1/8 of total yield)
- Calories: 213 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
