Upside-Down Butternut Squash Tart
This recipe crafts a delightful upside-down tart featuring sweet, caramelized butternut squash infused with fresh thyme and sage. A base of flaky puff pastry is baked atop the squash, then inverted to reveal a beautiful, savory-sweet tart, elegantly finished with a garnish of freshly grated Parmesan.
Equipment
- 1 Oven-Safe Skillet (e.g., Cast Iron) Crucial for caramelizing and baking, ensuring even heat distribution.
- 1 Vegetable Peeler For safely and efficiently peeling the butternut squash.
- 1 Sharp Chef's Knife Essential for dicing the squash evenly and safely.
- 1 Cutting Board Provides a stable and clean surface for preparing ingredients.
- 1 Rolling Pin For evenly rolling out the defrosted puff pastry.
Ingredients
Main
- 1 sheet frozen puff pastry from a 17.3-ounce box defrosted
- 1/3 cup granulated sugar
- Two 2-pound butternut squash
- 2 tablespoons fresh thyme leaves chopped
- 2 tablespoon fresh sage leaves chopped
- Kosher salt
- Freshly grated Parmesan for garnish
Instructions
- Preheat your oven to 400°F (200°C) and ensure your puff pastry is defrosted but still cold.
- Peel the butternut squash, remove the seeds, and cut it into even, approximately 1/2-inch thick pieces.
- In an oven-safe skillet (preferably cast iron), sprinkle the granulated sugar evenly over the bottom and heat over medium-low heat until it melts into an amber-colored caramel, swirling gently but not stirring.
- Carefully arrange the butternut squash pieces in a single, even layer over the caramel in the skillet, filling any gaps.
- Sprinkle the chopped fresh thyme and sage leaves over the squash, along with a pinch of kosher salt.
- Roll out the defrosted puff pastry on a lightly floured surface to a round shape slightly larger than your skillet, about 1/8-inch thick.
- Carefully place the puff pastry over the squash in the skillet, tucking the edges down around the squash.
- Bake for 35-40 minutes, or until the puff pastry is golden brown and puffed.
- Remove the tart from the oven and let it cool in the skillet for 10-15 minutes.
- Carefully place a serving plate larger than the skillet over the tart and, using oven mitts, swiftly invert the tart onto the plate. Garnish with freshly grated Parmesan and serve warm.
Notes
Ensure your butternut squash is cut into uniform pieces to promote even cooking and caramelization; inconsistent sizes can lead to some pieces being undercooked or mushy. When preparing the caramel, be mindful not to overcook it, as it can turn bitter very quickly. A light golden amber is ideal. For the puff pastry, work quickly to keep it cold, which helps achieve that desirable flaky texture. Vent the pastry once on the tart to allow steam to escape. Lastly, allow the tart to cool for about 10-15 minutes before inverting; this allows the caramel to set slightly, preventing the squash from sticking to the pan or falling apart.