Cheesy Butternut Squash Tart
This Cheesy Butternut Squash Tart is the perfect holiday appetizer! Puff pastry is layered with non-dairy cheese and thinly sliced butternut squash.
Equipment
Ingredients
- 1 sheet puff pastry thawed
- 6 ounces dairy-free Boursin see notes
- 1/4 cup vegan mayo
- 1 tablespoon fresh thyme roughly chopped, plus more for topping
- 1-2 cloves garlic minced
- salt & pepper to taste
- 16-20 slices butternut squash see notes
- 1 tablespoon vegan butter melted
- garlic powder to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the Boursin, mayo, thyme, garlic and a pinch of salt & pepper in a bowl.
- Place the thawed puff pastry dough on a lightly floured surface and gently roll it out so that it is slightly larger than its original size. Transfer to the prepared baking sheet.
- Use a knife to create a 1-inch border around the dough – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. Add the cheese mixture to the center portion of the dough and spread to the edges. Top the cheese with the slices of squash - I was able to do about 2 layers.
- Brush the edges of the dough and the squash with the melted butter. Sprinkle some garlic powder on the edges. Top the squash with more thyme & a pinch of pepper. Place in the oven for 18-20 minutes, or until the dough is browned and crispy.
- Remove from the oven and allow to cool for 5 minutes. Cut into 8 slices and serve.
Video
Notes
- The puff pastry takes about 40 minutes to thaw - so just be sure to pull it out of the freezer ahead of time.
- Puff pastry can be found in the frozen dessert section at the grocery store. Be sure to check the label before purchasing to ensure it is vegan-friendly - I used Pepperidge Farm!
- If you can't find the Boursin, you can sub Kite Hill chive cream cheese.
- I used the "neck" of the butternut squash. Peel it and use a mandoline to cut it into slices that are 1/16" slices. Reserve the leftover squash for another recipe. You want the squash to be super thin so that it will fully cook in 20 minutes.
Nutrition
Calories: 290kcal | Carbohydrates: 19g | Protein: 2g | Fat: 22g