Butternut Squash and Boursin Tart
This gorgeous Butternut Squash Tart is the ultimate sweet and savory addition to your fall entertaining spread. Elegant enough for a holiday gathering yet surprisingly simple to make, serve as a festive appetizer or alongside your favorite side dishes.
Servings: 8
Equipment
- Medium skillet
- Rolling Pin
- Rolling Pin
Ingredients
- 1 lb. peeled and very thinly sliced (~1/8 to 1/4-inch thick) butternut or honeynut squash (from 1 small butternut squash--about 1 1/2 to 2 lbs. whole, or 2 to 3 medium honeynut squashes)
- 2 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. fresh thyme leaves (plus more for garnish, if desired)
- 1/2 tsp. kosher salt
- Cracked black pepper to taste
- 1 cup thinly sliced shallots (~2 large or 3 medium shallots)
- 1 (16 to 18-oz.) pkg. frozen puff pastry (2 sheets), thawed according to package instructions
- 8 oz. Garlic & Fine Herbs Boursin cheese (about 1 1/2 [5.3-oz.] wheels), softened)
- 1/4 cup coarsely chopped pistachios (preferably roasted and salted)
- Optional egg wash: 1 egg, whisked, for brushing on the edges
- Hot honey for garnish
Instructions
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.Prepare Squash: Place squash slices in a large mixing bowl and toss with 1 Tbsp. olive oil, fresh thyme leaves, 1/2 tsp. kosher salt, and a few grinds of black pepper. Set aside.
- Caramelize Shallots: Heat remaining 1 Tbsp. olive oil in a medium skillet over medium heat. Add shallots and cook 2 minutes, stirring often, before reducing heat to medium-low. Continue cooking, stirring occasionally, until soft and caramelized, about 8 to 10 more minutes. Season with a pinch of salt and set aside.
- Prepare Puff Pastry: On a lightly floured work surface, stack one sheet of puff pastry directly on top of the other. Using a lightly floured rolling pin, roll the sheets together, pressing to adhere them into one layer, until you have an 11x17-inch rectangle. Carefully transfer the pastry to a parchment-lined baking sheet.(Note: this is a fairly large tart that should cover most of the surface of the baking sheet, with 1 to 2 inches around the edges to spare. Don't worry about getting the dimensions exact. The goal is to create a large, evenly rolled rectangle that nearly fills your baking sheet. A little variation in size is perfectly fine, but referring to the photos in post may be helpful.)Fold the edges of the pastry inward by 1/2-inch to create a border around the tart. Use the tines of a fork to crimp and seal the edges. Prick the pastry all over inside the border with a fork to help prevent bubbles from forming during baking.
- Soften the Boursin: Boursin cheese is notoriously hard to spread if its not warm. I suggest removing it from its foil wrapping and placing it in a small oven-safe dish. Warm in the preheated oven for 1 minute, until softened and easily spreadable. Be careful to not melt the cheese.Assemble Tart: Spread Boursin cheese evenly over the puff pastry, staying within the crimped borders. Arrange the squash slices overtop in an even layer, allowing some slices to overlap slightly, if needed. Scatter the caramelized shallots evenly over the squash.Optional: For a beautifully golden, glossy crust, lightly brush the exposed edges of the puff pastry with egg wash just before baking.
- Bake: Bake the tart at 400ºF for 35 to 40 minutes in the middle or middle-lower rack, rotating the baking sheet once halfway through, until the puff pastry is deeply golden and crisp, and the squash is fork-tender. (If the edges begin browning too quickly, cover them loosely with foil for the remainder of the bake time.)
- Garnish: Scatter chopped pistachios over tart and drizzle generously with hot honey. Garnish with additional fresh thyme leaves, if desired. Cut into 16 squares and serve warm.
Notes
RECIPE TIPS:
- Keep the puff pastry cold. Thaw the pastry according to package instructions, but avoid letting it become too warm or sticky. Cold pastry is easier to handle and produces a flakier crust in the oven.
- Slice the squash into thin, uniform slices. Aim for 1/8 to 1/4-inch thick so they become tender during baking. A mandoline can be helpful here.
- Don't overcrowd the squash. A little overlap is fine, but too many layers will prevent the squash from sufficiently softening.
- Keep the border free of toppings. This allows the exposed pastry edges to puff up and become beautifully golden.
- Roll puff pastry layers together thoroughly. The pastry should be rolled into one cohesive layer to help prevent separation during baking.
- Use the full 2 wheels of Boursin if you want a thicker cheese layer.
- Make-ahead: You can caramelize the shallots up to 2 days ahead. Refrigerate until you're ready to assemble the tart. The squash can also be peeled and sliced a day ahead, and refrigerated separately. I suggest waiting to assemble and bake the tart until right before serving for the best pastry texture.
- Serve: Slice the tart into small squares for an appetizer platter, or cut it into larger rectangles to serve alongside a holiday meal. It's delicious warm or closer to room temperature!