Description
An incredible and elegant Butternut Squash and Gorgonzola Tart: a flaky puff pastry base topped with sweet caramelized squash, creamy ricotta, and pungent Gorgonzola cheese. A perfect 45-minute fall appetizer.
Ingredients
Scale
- 1 sheet of puff pastry
- 4 oz butternut squash (from the trunk, peeled and sliced into thin half-rounds)
- 2 red onions (thinly sliced)
- 1 egg yolk (for brushing the crust)
- 1.75 oz gorgonzola cheese, crumbled
- 6.3 oz ricotta cheese
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1 oz grated Parmesan
- Zest and juice of ½ lemon
- 1 tbsp maple syrup
- 2 tbsp olive oil
- Crushed pistachios (optional)
- Fresh parsley (optional)
- Honey (for a light drizzle)
Instructions
- Prep Oven & Vegetables: Preheat the oven to 375°F (190°C). Prepare butternut squash and red onions.
- Make the Ricotta Cream: In a bowl, mix the ricotta, thyme, parmesan, lemon zest and juice, maple syrup, olive oil, salt, and pepper until smooth.
- Prepare the Pastry: Roll out the puff pastry on a baking sheet lined with parchment paper. Use a knife to lightly score a border around the edges to form a crust (do not cut all the way through).
- Assemble the Tart: Spread the ricotta cream within the scored border. Arrange the butternut and red onion slices in alternating rows or a decorative pattern. Add small chunks of gorgonzola on top.
- 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, and the vegetables are roasted.
- Garnish and Serve: Once baked, sprinkle with crushed pistachios and fresh parsley. Finish with a light drizzle of honey. Serve warm or at room temperature.
Notes
- Phyllo Handling: Keep unused phyllo sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
- Phyllo Buttering: Be generous with the butter! It’s key to creating the flaky, crisp layers.
- Custard Tempering: To prevent the eggs from scrambling, slowly whisk the hot milk mixture into the eggs in a steady stream.
- Don’t Overbake: The custard will continue to set as it cools. Look for a slight wobble in the center to avoid a dry pie.
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator. It is delicious served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
- Method: Baking, Roasting, Assembling
- Cuisine: European Fusion
Nutrition
- Serving Size: Entire tart (can serve 4–6 people)
- Calories: ~1,350–1,500 kcal
- Sugar: ~20–25 g
- Sodium: ~1,200–1,400 mg
- Fat: ~90–100 g
- Saturated Fat: ~35–40 g
- Unsaturated Fat: ~50–55 g
- Trans Fat: ~0.5–1 g (from puff pastry)
- Carbohydrates: ~90–100 g
- Fiber: ~6–8 g
- Protein: ~30–35 g
- Cholesterol: ~180–220 mg
Keywords: Butternut Squash Tart, Gorgonzola Tart, Fall Appetizer, Sweet Savory Tart, Puff Pastry Tart, Elegant Appetizer, Cheese Tart, Autumn Recipe, Holiday Tart, Vegetarian