Susan Pridmore of The Wimpy Vegetarian shares the recipe for her simple apple delicata squash tart, made with puff pastry. It would make a lovely Weekday Supper or, better yet, a holiday appetizer.
It feels to me like Labor Day was just last week, Thanksgiving flew by, so Christmas must be next weekend. Seriously, is it only me who thinks entire months of the year have gone missing? The holiday season really is upon us!
Turkeys are on every magazine cover, and the internet’s been humming with Thanksgiving meal ideas and after photos of fabulous family meals. If you have any parties planned in the coming weeks, here’s an idea worthy of your attention for a party appetizer that will wow your crowd. Just thaw a puff pastry sheet, spread it with a little fig jam, and top it with thin slices of Delicata squash and apples.
Delicata is perfect for this since you don’t need to peel this squash. I don’t even bother to peel the apple. Bake it up, and just before it’s done, do a quick drizzle of honey, and toss on a little spray of blue cheese crumbles. Finish baking to get the cheese all nice and melty, and prepare yourself for applause. Seriously. This one is a crowd pleaser.
- 1 puff pastry sheet thawed
- 1 Delicata squash
- 1 apple Fuji and Honey Crisp are both good choices
- 1½ tablespoons fig jam
- 1½ tablespoons unsalted butter melted
- 2 – 3 teaspoons orange blossom honey
- 2 – 3 tablespoons blue cheese crumbles
- Fresh thyme leaves for garnish
Roll the pastry sheet out to an 11’’ X 11” square, on a lightly floured surface. Refrigerate for 30 minutes.
Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
Slice the squash in half lengthwise, and scrape out the seeds. Using a mandolin, thinly slice the squash on the thinnest setting. Slice the apple in half and remove the core. Using a mandolin, thinly slice the apple on the next thickest setting to what you used for the squash.
Lightly spread the jam onto the puff pastry square leaving a ½” border all around the pastry. Arrange the squash and apple slices on the jam, and roll up the pastry edges to form a border. Pinch it a bit to make sure it stays in place during baking. Baste the apples and squash slices with the melted butter.
Bake for 20 minutes or until the squash slices are tender. Remove the tart and drizzle with honey. Scatter the top with blue cheese crumbles and bake for an additional 5 minutes to melt the cheese.
Garnish with thyme leaves just before serving. It’s best served warm.
Tip: Make twice as much as you think you’ll need.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.