RUSTIC SQUASH TARTS

By joanmarie

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
• 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
• 2 tablespoons water
• 1/4 cup olive oil
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup ground pecans
• 6 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg, lightly beaten
• 2 tablespoons butter

Details

Preparation time 30mins
Cooking time 35mins
Adapted from taste of home.com

Preparation

Step 1

In a large microwave-safe bowl, combine squash and water. Cover and
cook on high for 5 minutes or until crisp-tender. Drain; transfer to
a large resealable plastic bag. Add the oil, thyme, parsley, salt
and pepper; seal bag and shake to coat. Set aside. In a small bowl,
combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.

•Unfold pastry sheets on a lightly floured surface. Roll each pastry
to 1/8-in. thickness; transfer each to an ungreased baking sheet.
Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2
in. of edges, alternating slices of butternut and acorn squash.
•Fold up edges of pastry over filling, leaving centers uncovered.
Brush pastry with egg. Dot squash with butter. Bake at 375° for
35-40 minutes or until golden brown. Yield: 2 tarts (8 servings
each).
Nutritional Facts: 1 serving (1 piece) equals 279 calories, 15 g fat (4 g saturated fat), 17 mg cholesterol, 196 mg sodium, 34 g carbohydrate, 5 g fiber, 4 g protein.