The Coziest Winter Squash Tart Recipe

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This delicata squash tart is the coziest recipe – perfect for chilly nights when you want a flavorful veggie dish. Delicata squash is a winter squash with a delicate rind that doesn’t need to be peeled before use; making it a stunning option for a tart.

Why You Should Make This Delicata Squash Tart

We have a well-documented love of pastry tarts – look no further than our leek and onion puff pastry or our long list of ways to use puff pastry! A puff pastry tart can be served as a rich appetizer or eaten as a main course. This winter squash tart is perfect for both.

It’s easy to make ahead as well so would work for a potluck holiday party or Thanksgiving appetizer. It also makes a lovely main course for 2 to 4 people on a chilly night – serve it with a glass of red wine and a green salad for a fancy vegetarian meal!

Ingredients You’ll Need

Here’s what you’ll need to make this recipe.

  • 1 delicata squash, halved (seeds removed) and cut into 1/4 inch moons
  • 2 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided 
  • 1 puff pastry sheet*
  • 1 egg, beaten
  • 8 ounces ricotta
  • 1/4 cup walnuts, roughly chopped
  • 10 to 15 sage leaves
  • 1 tablespoon honey

*We always recommend Dufour Puff Pastry sheets because they are consistently excellent. They make delicious, flaky tarts and we have never been disappointed!

How to Make a Squash Tart

  1. Preheat oven to 425 degrees F. 
  2. Toss the squash with 1 tablespoon of olive oil and 1 teaspoon of kosher salt then lay flat on a rimmed, parchment-lined baking sheet. 
  3. Bake the squash for 10 minutes, or until it’s slightly charred. Remove from the oven and set aside.
  4. Meanwhile, on a piece of parchment, roll out puff pastry to a 10×12 inch rectangle. Place parchment and pastry on a baking sheet. With a knife, run a 1/2 inch border around the edge then prick it all over with a fork.
  5. Brush the pastry with the beaten egg. 
  6. Spoon dollops of the ricotta across the pastry (inside the border). Then gently smooth the ricotta with the back of a spoon to create a single layer. Sprinkle the remaining salt across the top of the cheese.
  7. Top with the squash pieces, walnuts, and sage leaves. Drizzle the remaining olive oil across the top.
  8. Bake the tart for 30 to 35 minutes or until the puff pastry is golden brown.
  9. Remove from the oven and drizzle the honey over the top. 
  10. Serve and enjoy!

More Delicious Squash Recipes to Try

If you like this recipe, we think you’ll enjoy our other squash recipes. These recipes all use fresh winter squash like delicata squash, butternut squash, and pumpkin.

Tips for Making this Recipe

  • Because the ricotta topping is dense it’s harder for the puff pastry to get a nice, crispy baser. The key to the pastry being cooked through is twofold: you must prick the uncooked puff pastry several times with a fork (this allows more steam to vent, creating very crispy layers) and you need to cook this till the crust is golden brown. The worst thing is undercooked puff pastry, so make sure to let your puff pastry get nice and toasty before you remove it!
  • Dufour Puff Pastry is the only puff pastry we use and we cannot recommend it enough!
  • We used a silpat-lined baking sheet to roast the squash. It works similarly to parchment paper (and you can absolutely use parchment in this recipe), but a Silpat essentially turns your baking sheet into a non-stick surface which is essential for releasing the squash pieces intact.
Yield: 4 to 8 servings

Delicata Squash Tart

Delicata Squash Tart

This delicata squash tart is the coziest recipe - perfect for chilly nights when you want a flavorful veggie dish.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 3 minutes
Total Time 43 minutes

Ingredients

  • 1 delicata squash, halved (seeds removed) and cut into 1/4 inch moons
  • 2 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 puff pastry sheet*
  • 1 egg, beaten
  • 8 ounces ricotta
  • 1/4 cup walnuts, roughly chopped
  • 10 to 15 sage leaves
  • 1 tablespoon honey

Instructions

  1. Preheat oven to 425 degrees F. 
  2. Toss the squash with 1 tablespoon of olive oil and 1 teaspoon of kosher salt then lay flat on a rimmed, parchment or Silpat-lined baking sheet. 
  3. Bake the squash for 10 minutes, or until it’s slightly charred. Remove from the oven and set aside.
  4. Meanwhile, on a piece of parchment, roll out puff pastry to a 10×12 inch rectangle. Place parchment and pastry on a baking sheet. With a knife, run a 1/2 inch border around the edge then prick it all over with a fork.
  5. Brush the pastry with the beaten egg. 
  6. Spoon dollops of the ricotta across the pastry (inside the border). Then gently smooth the ricotta with the back of a spoon to create a single layer. Sprinkle with the remaining salt.
  7. Top with the squash pieces, walnuts, and sage leaves. Drizzle the remaining olive oil across the top.
  8. Bake the tart for 30 to 35 minutes or until the puff pastry is golden brown.
  9. Remove from the oven and drizzle the honey over the top. 
  10. Serve and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 137Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 575mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 5g

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