Roasted Squash Tart with Feta and Honey is one of the most delicious things I've eaten this fall! This puff pastry tart is stunning and flavor-packed. Whipped feta, crispy sage, and hot honey take it over the top. Make this for your next gathering—it's sure to impress.
For more vegetarian squash recipes, check out: Peppery Pumpkin Orzo, Cheesy Butternut Squash Pasta Bake, Butternut Squash Quiche, and Squash Pasta with Toasted Breadcrumbs.
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Why you'll love this recipe
- Packed with Flavor: This savory puff pastry tart has all the bases covered. It features flaky butter pastry, roasted squash, creamy whipped feta, crispy sage, sweet and spicy honey, and toasted pecans. Autumn flavors at its best!
- Clever Techniques: This recipe uses your kitchen time wisely. Storebought puff pastry saves time on dough. The squash and pastry bake at the same time. And, you fry the sage in the same olive oil that's used to make the sage-infused whipped feta. This dish is impressive, but not hard to make!
- Perfect for Entertaining: A hit with vegetarians and meat-eaters alike! You can prep this crowd pleasing tart in advance. And it can be served at room temperature, so you don't need to worry about re-warming it at the party.
- Versatile: Serve as an appetizer, side, or a main (paired with salad). My family enjoys it as a light dinner. Leftovers make quick lunches or snacks too.
Ingredients (and substitutes)
This mouthwatering Roasted Squash Tart with Feta and Hot Honey takes like a dream! Here's what you need to make this recipe:
- Acorn Squash: My go-to squash in this recipe because it's pretty and doesn't require peeling. You can substitute butternut squash, but you'll need to peel it.
- Thyme: I'm a big fan of fresh thyme here (both for the color and flavor). But you can substitute dried thyme if needed.
- Sage: Fresh sage leaves not only make a pretty garnish, but they also infuse the olive oil for the whipped feta. It packs a double-punch of fall flavor that'll make you feel like a CHEF!
- Feta: Buy feta that's sold in blocks with liquid. Then, crumble it yourself. The liquid brine keeps the feta moist and protected, until you need to use it.
- Puff Pastry: Choose an all-butter storebought puff pastry for the best flavor. They're usually sold two sheets per box. You just need one sheet for this recipe.
- You can use the extra puff pastry sheet to make these delicious Nutella Palmiers. Or, try the Veggie Skillet Pot Pie from my cookbook!
- Hot Honey: A drizzle of spicy honey really brings all the flavors together! You can use storebought or make your own. This easy Sriracha Honey Sauce works great too!
- Pecans (optional): Adds subtle crunch and nutty flavor when sprinkled on top. But you can skip them. Or substitute walnuts or almonds instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more hot honey recipes? Halloumi Wraps with Hot Honey, Easy Honey Sriracha Sauce, and Sweet Chili Crispy Tofu Bowls.
How to make (step-by-step photos)
I really love how the timing of this recipe works out. You roast the squash first since it takes the longest, then prep the pastry. While they bake, you get the toppings ready, and then it’s time to assemble!
Here's how to make this roasted squash tart with feta recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Tips for puff pastry: When handled correctly, puff pastry transforms into tall, crisp layers. Make sure to allow the proper time to defrost the puff pastry—don't take shortcuts to speed it up. Also, take care that the dough doesn't get too warm before baking. If it feels sticky, put the dough into the fridge to cool it again.
- Use a sharp knife: A sharp chef's knife is essential in the kitchen! I talk more about this in my cookbook. It'll make it easier and safer to cut the squash. And, a dull knife can cement the edges of the puff pastry together and prevent rising (source).
- Let components cool: It's best to allow the puff pastry and roasted squash to cool before assembling. Otherwise, the whipped feta will get runny. (I discovered this during my multiple rounds of recipe testing). The warm feta was still delicious, but it's messier for guests to eat.
- Make ahead tip: You can roast the squash and make the whipped feta a day in advance. Bake off the puff pastry and assemble on the day of. Once the tart is assembled, it's best served within 1 to 2 hours.
- Pairing suggestions: This puff pastry vegetable tart makes a great appetizer or side for entertaining. But you can also turn it into a yummy lunch or dinner, by pairing it with salad, soup, or vegetable side dish.
Recipe FAQ's
Yes, you can use another type of squash instead of acorn squash. For this recipe, I'd recommend substituting butternut squash. If substituting butternut squash (or similar), you'll want to peel it before slicing. Try to slice the squash the same thickness, otherwise cook times will vary quite a bit.
This recipe will still work if your puff pastry is a slightly different size. For example, in the US and Canada, Dufour makes a butter puff pastry that's sold as a single sheet (14 oz/397g). If you're using a larger puff pastry sheet than the recipe, you'll just have to spread out the squash a bit more.
You usually don't end up using all the egg wash in a pastry recipe. You can use leftover egg wash in your morning eggs, french toast, etc.
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📖 Recipe
Roasted Squash Tart with Feta and Honey
Ingredients
Roasted Squash
- 1.5 lb acorn squash (or other squash, see note 1)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme leaves (more for garnish, see note 2)
- ¼ teaspoon each fine sea salt and pepper
Fried Sage & Whipped Feta
- 2 tablespoons extra virgin olive oil
- 10 fresh sage leaves
- ¾ cup crumbled feta cheese
- 3 tablespoons plain Greek yogurt (see note 3)
Other
- 1 sheet thawed puff pastry (8 oz/226g sheet, see note 4)
- 1 whisked egg
- 2 tablespoons hot honey (adjust to taste, see note 5)
- 2 tablespoons chopped toasted pecans (optional, see note 6)
Instructions
- Preheat: Position oven racks in the upper- and lower-thirds of oven. Preheat to 425℉ (220℃).
- Roast Squash: Cut 1.5 lb acorn squash lengthwise, discard seeds, then slice into ¼-inch (0.6cm) half-moons. Spread squash on a large parchment-lined baking sheet. Toss with 1 tablespoon extra virgin olive oil. Sprinkle with 1 tablespoon fresh thyme leaves and ¼ teaspoon each fine sea salt and pepper and toss well. Bake on upper rack until golden-brown, 30 to 35 minutes, gently flipping halfway through. Let cool on baking sheet.
- Bake Pastry: Meanwhile, unroll 1 sheet thawed puff pastry onto a lightly floured piece of parchment. Use a sharp knife to cut a ⅓-inch (0.8cm) wide strip from each side of the puff pastry (4 strips total). Prick the top of the large pastry sheet with a fork, then brush with 1 whisked egg (see note 7). Make a raised border by arranging the 4 strips of puff pastry on top of the outer edges of the puff pastry square. Brush top edges with more of the whisked egg (don't brush the sides). Slide the parchment with pastry onto a baking sheet. Bake on the lower rack until pastry is golden-brown and puffed up, 14 to 16 minutes. Let cool on baking sheet.
- Fry Sage: Meanwhile, warm 2 tablespoons extra virgin olive oil in a small pot over medium heat. Scatter in 10 fresh sage leaves and fry until crispy, 2 to 3 minutes. Transfer sage onto a plate lined with paper towel, and sprinkle with a bit of salt. (Keep oil in pot, removed from heat, and let cool).
- Whip Feta: Once the sage infused olive oil has cooled, transfer to a food processor. To the oil, add ¾ cup crumbled feta cheese and 3 tablespoons plain Greek yogurt. Process until smooth, scraping down the sides as needed.
- Assemble: Once the puff pastry has cooled, top with the whipped feta. Shingle the cooled roasted acorn squash on top. Scatter with the fried sage (I like to crumble some and keep some whole). Drizzle with about 2 tablespoons hot honey (adjust amount to taste) then sprinkle with 2 tablespoons chopped toasted pecans (if using). Season with more salt and pepper if needed. Cut into slices, then serve.
Notes
- Squash: Acorn squash (pictured) has edible skin, so it doesn't need to be peeled. You can substitute another squash (such as butternut), but peel and adjust cook times if needed.
- Thyme: Use fresh thyme if you can. It's prettier and has more subtle flavor. If you must substitute, use one-third the amount of dried thyme because it's more concentrated. For 1 tablespoon fresh thyme, use 1 teaspoon of dried thyme.
- Yogurt: Use thick Greek yogurt. If your yogurt is runny, start with less...add just as much is needed to achieve a smooth, spreadable consistency (see photos). Whipped feta should be on thicker side (if too runny, it'll ooze off pastry when sliced).
- Puff Pastry: A box of store-bought puff pastry usually has two sheets. Defrost only what you plan to use right away, following the manufacturer's directions (typically overnight in fridge or 1 to 2 hours on counter). Choose butter puff pastry for best results. Some store-bought puff pastries use other oils instead of butter, and these don't tend to have as rich flavor.
- Hot Honey: Store bought or homemade. If you don't like any spice, you can use regular honey instead. Adjust amount to taste.
- Whisked Egg: Egg wash provides a golden, shiny finish to the puff pastry. It also adheres the border. Avoid getting egg wash onto the sides of the puff pastry, because it can prevent the layers from rising. If you don't have egg, substitute with a bit of milk.
- Pecans: To toast your own pecans, spread them on a baking sheet and pop them into the oven while it preheats. Remove when fragrant and toasty. Keep an eye on them, because they can burn quickly!
- Storage and reheating tips: Best enjoyed fresh. You can assemble 1 to 2 hours in advance and serve at room temp. Store leftovers in the fridge. Can be gently reheated in an 350℉ (177℃) oven or air fryer, just until barely warm. If you're lazy or in a rush, you can microwave —BUT it will lose the crisp and you'll need to eat it with a fork.
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