Delicata Squash and Mushroom Tart: A vegetarian main that's a little bit luxurious
You could toss these same ingredients with pasta, but puff pastry makes it special
Maybe you rarely reach for pastry when it comes to cooking, and that alone makes this endeavour special. Regardless, there’s even more to love; the mix of tender mushrooms, creamy roasted squash and rich cheese make every slice a luxurious delight.
Delicata Squash and Mushroom Tart
Cremini, shiitake, oyster and king oyster make a nice medley of mushrooms for the tart, but use your favourite(s).
- 1 delicata squash (about 12 to 14 oz)
- 8 oz mixed fresh mushrooms, sliced, any woody stems discarded
- 3 tbsp olive oil, divided
- Salt, to taste
- Pepper, to taste
- 1 egg, beaten
- 2 tsp water
- 2 sheets puff pastry, each 10-inch square
- 3 tbsp Dijon mustard
- 2 cups shredded fontina
- 4 garlic cloves, thinly sliced
- 2 tbsp finely chopped fresh thyme leaves
- ¼ cup grated Parmesan cheese
- 2 tbsp finely chopped fresh chives
Preheat the oven to 425F degrees. Cut the squash in half lengthwise. Scrape out the seeds with a spoon. Cut into ¼-inch halfmoon slices. Toss with 1 tbsp olive oil and season with salt and pepper. Arrange on a parchment paper-lined baking sheet. Bake until just tender, about 15 to 18 minutes. Cool completely.
Meanwhile, toss the mushrooms with the remaining oil, season with salt and pepper, and arrange in a single layer on another parchment paper-lined baking sheet. Bake until just tender, about 12 to 15 minutes. Cool completely.
Beat the egg with water; set aside. Lightly dust work surface with flour.
One at a time, roll each puff pastry sheet to about a 10 x 15-inch rectangle. Place the pastry on a parchment paper-lined baking sheet (if using one of the sheets that previously went into the oven, make sure it has cooled completely). Score a 1-inch border on all sides of the pastry with a sharp knife. Prick the pastry all over with a fork. Brush half of the mustard on the pastry inside score lines. Brush the pastry border with some of the egg wash. Sprinkle 1 cup of the fontina cheese over the mustard. Top with half each of the mushrooms, squash, garlic, thyme and Parmesan cheese. Repeat with the remaining ingredients to make one more tart.
Bake each tart until the pastry is golden brown and crisp, about 20 to 25 minutes. Sprinkle with chives. Serve hot.
Yield: Makes 2 tarts, 8 to 12 servings