Prep 15 mins
Cook 50 mins
This terrific combination of flavors I found in STYLE magazine, November 2008. It was recommended as a light lunch with a side salad, but I made it for Thanksgiving as an appetizer and it was a hit! Looks a lot harder to make than it was (I don't make difficult dishes).
- 1 small butternut squash, peeled and seeded, cut into 1/2-inch cubes
- 1 small vidalia onion, peeled and cut into eighths
- 14.79 ml brown sugar
- 29.58 ml olive oil
- salt and pepper
- 118.29 ml sun-dried tomato, cut into 1-inch pieces
- 14.79 ml rosemary, roughly chopped
- 14.79 ml thyme leaves
- 226.79 g feta cheese, crumbled
- 59.14 ml pine nuts, toasted
- 14.79 ml balsamic vinegar
- 2 sheet premade puff pastry
- 1 egg, lightly beaten with
- 14.79 ml milk
- Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
- In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
- Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.