Roasted Squash Tart with Feta and Honey

Vegetarian Roasted Squash Tart with Feta, Hot Honey, and Fried Sage.

5 from 1 vote

Roasted Squash Tart with Feta and Honey

This Roasted Squash Tart with Feta and Honey is THE appetizer of the season! Flaky puff pastry, crispy sage, whipped feta, hot honey, and toasted pecans. This delicious puff pastry tart is a crowd pleaser. Serve as a vegetarian starter, side, or main (paired with salad or soup).

Prep Time15

Cook Time30

Total Time45

Servings:

Author: Bri Beaudoin

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/220g 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)

US Customary - Metric

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 a 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 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 every 1 tablespoon fresh thyme substitute 1 teaspoon of dried thyme.
Yogurt: Use thick plain Greek yogurt. If your yogurt is runny, start with less...and add just as much as is needed to achieve a smooth, spreadable consistency (see photos). Whipped feta should be on the 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 the 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: Homemade or store-bought. If you don't like 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 a 350℉ (177℃) oven or air fryer, just until barely warm. If you're lazy or in a rush, you can microwave it...but it'll lose the crisp and you'll need to eat it with a fork.

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