Incredible Butternut Squash and Gorgonzola Tart: Your Best Fall Appetizer

Butternut Squash and Gorgonzola Tart is a truly incredible, elegant, and show-stopping appetizer that embodies the cozy flavors of autumn. Imagine a buttery, flaky puff pastry base topped with a creamy ricotta spread, tender caramelized butternut squash and red onions, and pungent Gorgonzola cheese. This tart is simple, beautiful, and delicious—guaranteed to impress your guests at any holiday or fall gathering.

This recipe showcases the perfect sweet-and-savory contrast: the earthy sweetness of the squash against the bold tang of blue cheese. It proves that sophisticated, visually stunning results can be achieved with minimal effort. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Effortlessly Elegant	Uses a puff pastry shortcut for a sophisticated, magazine-worthy look.
Sweet & Savory Contrast	Perfect harmony between sweet squash, sharp Gorgonzola, and honey.
Quick Bake	Ready in just 45 minutes, with minimal active prep time.
Textural Delight	Combines flaky crust, creamy filling, tender squash, and crunchy pistachios.
Cozy Fall Flavors	Infused with warm flavors of thyme, roasted onion, and butternut squash.

An Overview of Flavors and Textures

The Butternut Squash and Gorgonzola Tart is a beautiful composition of earthy, pungent, and sweet flavors with satisfying textures.

The base is a single sheet of puff pastry, which bakes into an incredibly golden, flaky, and buttery crust. The crust is lined with a smooth, tangy ricotta cream, which provides a cool, herbaceous, and savory foundation.

The toppings are composed of tender, caramelized butternut squash and red onions, which add a deep, sweet, and mellow note. This sweetness is powerfully balanced by the Gorgonzola cheese, which melts into a rich, pungent, and savory tang.

A final sprinkle of crushed pistachios adds a crunchy texture, while a light drizzle of honey ties the entire tart together with a glistening layer of sweetness.

The Star of the Show: The Butternut Squash and Blue Cheese Contrast

While the flaky puff pastry provides elegance, the true defining characteristic and “star” of this Butternut Squash and Gorgonzola Tart is the vibrant butternut squash and blue cheese contrast. Roasting the butternut squash concentrates its natural sugars, giving it a comforting, deep sweetness that is essential to the dish. This sweetness is perfectly challenged by the intense, creamy, and salty pungency of the Gorgonzola. The two primary ingredients work in opposition to create a perfect flavor balance, proving that bold, contrasting flavors are the key to a memorable savory-sweet tart.

How to Make Your Butternut Squash and Gorgonzola Tart

This impressive tart relies on store-bought puff pastry for speed and focuses the active time on preparing the flavorful ricotta base and the vegetable topping.

Prep Time: 20 minutes Cook Time: 25–30 minutes Total Time: 45 minutes Servings: 6–8 Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
For the Tart:	1 sheet	Puff pastry
	4 oz	Butternut squash	Peeled, sliced into thin half-rounds
	2	Red onions	Thinly sliced
	1 egg yolk	Egg yolk	For brushing the crust
	1.75 oz	Gorgonzola cheese	Crumbled
For the Ricotta Cream:	6.3 oz	Ricotta cheese
	1 tsp	Dried thyme
	To taste	Salt and black pepper
	1 oz	Grated Parmesan
	Zest and juice of ½	Lemon
	1 tbsp	Maple syrup
	2 tbsp	Olive oil
Toppings (after baking):	As needed	Crushed pistachios
	As needed	Fresh parsley
	As needed	Honey	For a light drizzle

Instructions

1. Prep Oven and Vegetables: Preheat the oven to 375°F (190°C). Prepare the butternut squash by peeling, halving the trunk, and slicing it into thin half-moons. Thinly slice the red onions.
2. Make the Ricotta Cream: In a bowl, thoroughly mix the ricotta, dried thyme, Parmesan, lemon zest and juice, maple syrup, olive oil, salt, and pepper until the mixture is smooth and evenly combined.
3. Prepare the Pastry: Roll out the puff pastry on a baking sheet lined with parchment paper. Use a knife to lightly score a border (about 1 inch) around the edges to form a crust—do not cut all the way through the pastry.
4. Assemble the Tart: Spread the prepared ricotta cream evenly over the center of the pastry, within the scored border. Arrange the butternut squash and red onion slices in alternating rows or a decorative pattern on top of the cream. Add small, scattered chunks of Gorgonzola cheese across the surface.
5. Finish and Bake: Brush the crust edges with the egg yolk. Drizzle a little olive oil over the vegetables. Bake for 25–30 minutes, or until the pastry is puffed and golden brown, and the vegetables are roasted.
6. Garnish and Serve: Once baked, sprinkle generously with crushed pistachios and fresh parsley. Finish with a light drizzle of honey. Serve warm or at room temperature.

Expert Tips for Your Autumn Tart

Category	Tip
Pastry Flakiness	Scoring the border and brushing it with egg yolk helps the edges puff up beautifully and keeps the filling contained.
Cheese Prep	Use a small spoon or spatula to dot the Gorgonzola onto the tart after the main bake to prevent it from burning or disappearing.
Butternut Squash	Slice the squash very thinly. This ensures it cooks completely and caramelizes in the short baking time.
Serving Presentation	Serve the tart on a wooden cutting board and slice into rustic triangle pieces for an elegant presentation.
Serving Temperature	This tart is delicious warm (when the cheese is gooey) or at room temperature, making it ideal for entertaining.

Conclusion: Your Ultimate Fall Dessert Masterpiece

The Butternut Squash and Gorgonzola Tart is a true culinary masterpiece—an effortless combination of creamy, savory, and sweet flavors, all wrapped in a flaky puff pastry crust. With its stunning, rustic presentation and sophisticated taste, it’s a dish that promises to impress every guest. Quick to prepare and incredibly delicious, this Butternut Squash and Gorgonzola Tart is sure to be your ultimate fall dessert or appetizer.

Frequently Asked Questions (FAQ)

Can I use a different type of blue cheese? Yes, you can substitute Gorgonzola with a sharp Stilton or a potent Roquefort. For a milder flavor, use crumbled feta or goat cheese instead.

Can I make the crust ahead of time? You can assemble the raw tart (up to the point of brushing the egg wash) and chill it in the refrigerator for up to 4 hours. Add the egg wash right before baking.

What is the best way to slice the squash thinly? A mandoline is highly recommended for slicing the butternut squash into uniform, thin half-moons quickly and safely.

What other nuts can I use? Toasted pecans or walnuts can be used in place of pistachios. Ensure they are coarsely chopped for a satisfying crunch.

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