Butternut Squash Tart

Last fall I made a delicious galette using butternut squash for my column at Whole Foods Market Cooking. I wanted to replicate the flavors without having to make the dough (which is fabulous, by the way). I used store-bought all-butter puff pastry to give the tart a solid foundation – and save myself some work. It’s a lovely seasonal first course or appetizer. It also great for lunch with a green salad on the side.

3 cups thinly sliced butternut squash
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, divided
1 garlic clove, smashed and chopped
Sea salt
1/2 teaspoon freshly ground black pepper
14 oz. store-bought all-butter puff pastry, thawed
Flour, for rolling the dough

Preheat the oven to 400 degrees F.
Toss the butternut squash, olive oil, 1 teaspoon of thyme leaves and garlic in a bowl. Line a baking sheet with parchment paper, then dump the squash mixture on top. Sprinkle with 1 teaspoon sea salt and pepper. Roast on the middle rack of the oven for 25 minutes. Remove and allow to cool slightly. Reduce the oven temperature to 375 degrees.
Meanwhile, carefully remove the puff pastry from the packaging. It should come out in one sheet. Take care not to break it. Sprinkle a little flour onto a surface fit for rolling the dough, then place the dough on top. Sprinkle a little more flour on top of the pastry sheet to prevent the rolling pin from sticking. Carefully roll the rectangle out to fit a baking sheet. Line a second baking sheet with parchment paper, then carefully transfer the sheet of puff pastry to the baking sheet.
Score an edge about 1/2 inch thick along the rectangle, then prick the pastry all over with the tines of a fork to prevent it from puffing up too much during baking.
Arrange the butternut squash along the top, taking care not to overlap. Drizzle the remaining teaspoon of thyme over the top, then drizzle lightly with olive oil.
Check to see that your oven is at 375 degrees F. Bake the tart on the middle rack for 30 minutes. It should be slightly puffed up and golden brown along the edges. Finish with a sprinkle of sea salt. Serve immediately or allow to cool and serve at room temperature.
Quick Tips
1. I was all about the corner cutting for this recipe. I bought the precut butternut squash, then sliced it thinly before roasting.
2. My favorite brand of all-butter puff pastry is Dufour. You can find it in the frozen section at Whole Foods. If you can’t find Dufour, be sure to check the ingredient list to make sure butter is listed. If not, it’s going to taste like cardboard. Mark my words.

Preparation time: 30 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 8

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