Butternut Squash Upside-Down Tart

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 6

To replace traditional autumn apple pies, bake this wonderful tart using equally healthy butternut squash. Its natural sweetness is balanced by spicy notes of sage and thyme, and a touch of Parmesan adds salt for an even richer flavor. The tart is baked with store-bought puff pastry, so all you need to do is slice the top of the butternut squash into thin rounds and arrange them beautifully in the pan. Top the vegetables with a circle of puff pastry, and when the tart is done, simply invert it onto a plate, and the bottom becomes the beautiful top.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet frozen puff pastry (from a 500g package), thawed
1/3 cup granulated sugar
2 butternut squashes, 1 kg each.
2 tbsp fresh thyme leaves, chopped
2 tbsp fresh sage leaves, chopped
Freshly grated Parmesan, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, puff pastry, Parmesan cheese, thyme, sage

Cooking the dish according to the recipe:

Place a rack in the middle of the oven and preheat to 200°C.
Place the puff pastry on a cutting board, place an inverted 25cm (10-inch) nonstick oven-safe frying pan on top, and use a knife to cut out a circle. Transfer the circle to a parchment-lined baking sheet and prick the entire surface with a fork. Refrigerate the dough until ready to use.

Sprinkle the sugar into the bottom of a 25cm (10-inch) frying pan. Heat over medium heat, shaking the pan frequently, until the sugar turns a deep caramel color, about 5 minutes. Let cool for 5 minutes.
Meanwhile, use a sharp knife to cut the pumpkin necks away from the round stems. Set the stems aside for another use. Remove the stems from the pumpkin necks and peel them with a vegetable peeler. Use a mandoline to slice the pumpkin as thinly as possible, keeping the slices round.
Begin by laying 1 layer of overlapping pumpkin slices in a circle on the bottom of the pan. Sprinkle with half the thyme, half the sage, and 0.5 teaspoon of salt. Add another layer of pumpkin and sprinkle with the remaining thyme, sage, and another 0.5 teaspoon of salt. Top with the remaining pumpkin slices and cover with a circle of puff pastry.
Transfer the pan to a baking sheet and bake the pie until golden brown, about 45 minutes. Let cool in the pan for 3 minutes and invert the pie onto a plate. Sprinkle with freshly grated Parmesan cheese.

Categories: