These Mini Butternut Squash Tarts are the perfect vegetarian holiday appetizer that combines vibrant flavors and an elegant appearance. The rich, caramelized onions paired with roasted butternut squash and creamy ricotta cheese make these tarts irresistible. Thanks to the magic of puff pastry, they are surprisingly easy to prepare, making them ideal for any special occasion.
Table of Contents
Why You’ll Love These Mini Butternut Squash Tarts
These mini butternut squash tarts are a showstopper for any party or festive meal. They are quick to assemble, incredibly flavorful, and deliver the perfect balance of sweetness from the butternut squash and tang from the caramelized onions. Whether you’re hosting a holiday dinner or a casual get-together, these tarts will wow your guests without causing you stress in the kitchen. Plus, they are vegetarian, making them a great option for diverse dietary needs.
Ingredients For Butternut Squash Tarts
- Olive Oil: Adds richness and helps caramelize the onions and roast the squash.
- Butter: Enhances the flavor of the onions, giving them a deep golden brown hue.
- Sweet Onion: A subtle sweetness that, when caramelized, creates a savory depth to the filling.
- Balsamic Vinegar: Adds a touch of acidity and complexity to the caramelized onions.
- Fresh Sage: Brings a fragrant, earthy note to balance the sweetness of the squash.
- Butternut Squash: Roasted until tender, this ingredient gives the tart its creamy, slightly sweet texture.
- Ricotta Cheese: A creamy, mild cheese that serves as the perfect base for the filling.
- Puff Pastry: Light and flaky, creating the perfect crisp base for the tarts.
- Egg: Used for the egg wash to help the pastry turn golden and crispy.
- Sea Salt and Cracked Black Pepper: Enhance the natural flavors of the ingredients.
Alternative Ingredient Suggestions
If you’re looking to make substitutions based on dietary preferences or availability, here are some ideas:
• Dairy-Free Ricotta: Swap regular ricotta with a dairy-free version made from tofu or almond milk.
• Vegan Butter: Use plant-based butter for a vegan-friendly option.
• Pumpkin: Swap butternut squash with roasted pumpkin for a different seasonal flavor.
• Goat Cheese: For a tangier, more complex flavor, try goat cheese in place of ricotta.
Step-by-Step Instructions For Butternut Squash Tarts
- Caramelize the Onions: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions, sprinkle with a pinch of sea salt, and sauté until they are golden brown and soft, about 25-30 minutes. Add balsamic vinegar and fresh sage, cooking for 1 more minute. Remove from heat.
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 15-17 minutes, until the squash is golden and tender.
- Prepare Puff Pastry: Roll out the defrosted puff pastry on a floured surface. Use a sharp knife or pastry cutter to divide the dough into 16 squares, roughly 2.5 inches each. Place the squares on parchment-lined baking sheets.
- Assemble the Tarts: Score a border around the edges of each pastry square with a sharp knife. Use a fork to dock the center to prevent puffing. Brush each square with an egg wash. Place a teaspoon of ricotta cheese in the center of each square. Top with a few slices of caramelized onions and about 1 tablespoon of roasted butternut squash.
- Chill Before Baking: Chill the assembled tarts in the fridge for 15 minutes to ensure maximum puffiness when baked.
- Bake: Preheat the oven to 400°F (200°C). Bake the tarts for 12-14 minutes, or until the puff pastry is golden and puffed.
- Finish: Once out of the oven, sprinkle fresh sage over the tarts and serve hot or at room temperature.
Tips & Tricks
• Do Not Overfill: Be sure to avoid overstuffing the pastry squares. This can cause them to burst during baking, ruining the perfect tart shape.
• Proper Puff Pastry Handling: Ensure the puff pastry stays cool during preparation. If it becomes too soft or warm, it may not puff properly.
• Chill Before Baking: Chilling the tarts before baking helps them puff up beautifully. This is especially important if you prepare them in advance.
• Storage: If you have leftovers, store the tarts in an airtight container in the fridge for up to 3 days. Reheat them in the oven for a few minutes to restore their crispiness.
Pairing Ideas and Variations
These mini butternut squash tarts are perfect on their own, but they also pair wonderfully with various sides and drinks:
• Side Dishes: Serve with a fresh salad or roasted vegetables for a well-rounded meal.
• Drinks: Pair these tarts with a crisp white wine like Sauvignon Blanc or a sparkling cider for a refreshing contrast.
• Gluten-Free Option: Swap the puff pastry for gluten-free puff pastry or use a gluten-free pastry base.
• Make-Ahead: These tarts can be prepared a day in advance, chilled, and baked just before serving. This makes them a great option for stress-free entertaining.
Seasonal and Health Benefits
Butternut squash tarts make an excellent choice for autumn and winter celebrations, taking advantage of seasonal produce. Butternut squash is packed with vitamin A, making these tarts a nutritious choice. Additionally, the rich texture of the squash, combined with the creamy ricotta, provides a satisfying bite without being overly heavy.
These mini butternut squash tarts are sure to become a favorite in your holiday appetizer rotation, offering both delicious flavors and a visually stunning presentation. Whether served as part of a festive spread or as an elegant snack, these tarts are a guaranteed hit with your guests!
Conclusion
Mini Butternut Squash Tarts are a delicious and visually stunning appetizer perfect for any occasion. With their combination of creamy ricotta, savory caramelized onions, and roasted butternut squash, these tarts bring together a beautiful balance of flavors. The magic of puff pastry ensures they are light, crispy, and irresistible. Whether you’re hosting a holiday party, a family gathering, or just looking for a fun way to enjoy seasonal produce, these tarts will surely impress your guests. Easy to make, full of flavor, and elegant to look at, these mini butternut squash tarts are bound to become a go-to recipe in your collection.
FAQ About Butternut Squash Tarts
Can I make Mini Butternut Squash Tarts ahead of time?
Yes! You can prepare the tarts a day in advance, chill them in the fridge, and bake them just before serving. This makes them an ideal choice for entertaining, as it reduces stress on the day of the event. Simply follow the steps up until the chilling process, then store them in the fridge until you’re ready to bake.
How do I make these tarts gluten-free?
To make gluten-free mini butternut squash tarts, swap the regular puff pastry for a gluten-free variety. Many stores now carry gluten-free puff pastry that can be substituted directly into this recipe, providing the same flaky texture without the gluten.
Can I use a different cheese instead of ricotta?
Yes! While ricotta adds a mild creaminess to the tarts, you can experiment with other cheeses. Goat cheese or cream cheese can provide a tangier flavor, while mascarpone would offer a richer and creamier texture. Just keep in mind that the flavor balance might shift depending on your choice.
More Relevant Recipes
Print
Butternut Squash Tarts
- Total Time: 1 hour
- Yield: 32 mini tarts 1x
Description
Mini Butternut Squash Tarts are a delicious and visually stunning appetizer perfect for any occasion. These tarts combine the creamy richness of ricotta, savory caramelized onions, and roasted butternut squash, all nestled in light and flaky puff pastry. They are easy to prepare, yet elegant enough to impress at any holiday gathering or dinner party.
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium sweet onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh sage, chopped
- 1 2.5-3 lb butternut squash, peeled, seeded, and diced into ½” cubes
- ⅔ cup ricotta cheese
- 2 sheets puff pastry, defrosted in the fridge overnight
- 1 egg
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Caramelize the onions by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the onions and a pinch of salt, cooking for 25-30 minutes until golden brown. Add balsamic vinegar and fresh sage, cook for 1 more minute, then remove from heat.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-17 minutes until golden and tender.
- Roll out the defrosted puff pastry on a floured surface. Use a knife or pastry cutter to divide it into 16 squares, about 2.5 inches each. Place them on parchment-lined baking sheets.
- Score the pastry edges and dock the center with a fork. Brush each square with an egg wash (1 egg mixed with 1 teaspoon water).
- Fill each square with a teaspoon of ricotta cheese, a few slices of caramelized onions, and about 1 tablespoon of roasted butternut squash cubes. Be careful not to overfill.
- Chill the tarts in the fridge for 15 minutes or up to 24 hours to ensure the puff pastry stays cool.
- Bake the tarts in the preheated oven for 12-14 minutes or until golden brown and puffed.
- Sprinkle fresh sage over the baked tarts and serve hot or at room temperature.
Notes
- Chill the assembled tarts before baking to ensure the puff pastry puffs up properly.
- Do not overfill the pastry squares, or they may burst during baking.
- Leftover tarts can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crispiness.
- For a gluten-free version, substitute the puff pastry with a gluten-free variety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 213 kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
