It’s the holidays and we all know what that means..time to cook and bake, and eat all the delicious treats of the season..like this savory
3-Cheese Butternut Squash Tart with Bacon. Can we say yay?
It’s so easy to make with some store-bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap? And delicious holiday food to eat?
It’s got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash with maple syrup and of course, bacon. Then it’s topped with a drizzle of balsamic glaze and some fresh thyme along with some sea salt and freshly ground pepper. Sounds pretty perfect to me.
First, defrost and roll out your dough. Cut 1/2 inch strips around the edges to double up to make a pastry border and brush it with egg wash. Pop it in the fridge for about 30 minutes.
Next, drizzle olive oil, salt and pepper, and some garlic powder over the butternut squash, then drizzle it with some maple syrup and roast it for about 15 minutes.
Cook that delicious bacon, drain and set aside to crumble on the tart later.
Whip up your ricotta with an egg, salt and pepper and some shredded Parmesan cheese.
Spread it on top of the tart pastry evenly. (Repeat all steps with the second pastry throughout.)
Top it with some of that luscious grated Gruyere cheese.
Place the roasted squash on top along with the bacon. Sprinkle some fresh thyme on top.
Then simply bake it for 30 minutes on 375 F, then drizzle it with some balsamic glaze, cut into squares and devour!
This delicious savory tart features three luscious cheeses (ricotta, gruyere and parmesan) along with crispy bacon and roasted butternut squash and thyme. It makes a great appetizer for the holidays!
- 2 large eggs
- 14 ounces frozen all-butter puff pastry, thawed
- 2 packages butternut squash, precut into 1-2" cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup or honey
- Sea salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 6-8 slices bacon
- 1 pound fresh ricotta cheese
- 1 tablespoon whole milk or cream
- 2/3 cup shredded parmesan cheese
- 1 cup shredded gruyere cheese
- Balsamic glaze, for garnish
- fresh thyme, for garnish
- Roll out 1 piece of puff pastry into a large rectangle. Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust. Prick holes around the pastry to avoid puffing.
- Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.
- While pastry is chilling, preheat oven to 450 degrees.
- Cut the butternut squash into small chunks and drizzle with olive oil, maple syrup, salt and pepper and garlic powder.
- Bake for 15 minutes and set aside.
- Cook bacon according to package directions and drain on paper towels. Crumble once cooled and set aside.
- Reduce heat in oven to 375.
- Mix the ricotta cheese with one beaten egg, parmesan cheese and additional salt and pepper.
- Remove pastry from the fridge and spread the ricotta mixture evenly over the tops of both.
- Sprinkle with shredded gruyere cheese and crumbled bacon.
- Top both pastries with the butternut squash and sprinkle with some fresh thyme.
- Bake for 30 minutes until the pastry is golden brown and puffed around the edges.
- Cut into squares after cooling on a rack and serve warm.
- Garnish with a drizzle of balsamic glaze on top and additional fresh thyme if desired.
Gosh I love the holidays.
Wishing you a great one!
Now back to that tart I just made… 😉