Honeynut Squash & Mushroom Tart - a savory fall tart that I could eat for any meal. It turned out so delicious with a cream cheese base. I sautéed the sliced mushrooms with a shallot and garlic, roasted the Honeynut squash with some simple olive oil with salt and pepper, sage, thyme, and parmesan cheese. It’s so simple, building on ingredients I typically have during the fall. would you try this?
1 sheet puff pastry dough
½ honeynut squash, sliced
8oz baby bella mushrooms, sliced
1 shallot, sliced
3 cloves garlic, minced
1 tbsp sage leaves, chopped
3 tbsp cream cheese
2 tbsp shredded parmesan cheese
salt & pepper to taste
olive oil
In a bowl, combine honeynut squash with olive oil, salt, and pepper. Roast at 375 for 20 minutes until soft.
In a large pan, drizzle with olive oil and saute shallots until fragrant. Add the garlic and mushrooms and cook on medium high heat until cooked through. Season with salt and pepper to taste.
On puff pastry already thawed, cut small slits around the edge and spread cream cheese inside. Top with roasted squash, layer on mushrooms and shallots, sage leaves, and parmesan cheese. Brush milk, or water, or egg wash on the edge of puff pastry.
Bake at 425 for 10 minutes until golden brown. Enjoy!
