Butternut Squash Sage Tart Recipe

Vegan puff pastry: A flaky, buttery pastry that is plant-based and serves as the base for the tart.

Butternut squash: A sweet, nutty winter squash that becomes tender and flavorful when roasted.

Olive oil: Used for roasting the squash and sautéing the onions, adding a rich, fruity flavor.

Onion: Adds sweetness and depth to the tart when sautéed until translucent.

Garlic: Provides a pungent, aromatic flavor that complements the other ingredients.

Fresh sage: An herb with a strong, earthy flavor that pairs well with butternut squash.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and balances the sweetness of the squash.

When preparing the butternut squash, make sure to slice it evenly to ensure uniform cooking. Using a mandoline slicer can help achieve consistent thickness, which is crucial for even roasting and a visually appealing tart. Additionally, when spreading the onion mixture over the squash, ensure it is evenly distributed to infuse every bite with the flavors of garlic and sage.

• Butternut squash - Substitute with sweet potato: Sweet potatoes have a similar texture and sweetness, making them a great alternative to butternut squash.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it suitable for roasting and sautéing.

• Onion - Substitute with leek: Leeks provide a milder, slightly sweeter flavor compared to onions, which can complement the other ingredients well.

• Garlic - Substitute with shallots: Shallots offer a subtle garlic flavor with a hint of sweetness, making them a good alternative to garlic.

• Sage - Substitute with thyme: Thyme has a slightly different but complementary flavor to sage, and it pairs well with the other ingredients in the tart.

• Allow the butternut squash sage tart to cool completely before storing. This prevents condensation, which can make the puff pastry soggy.
• Wrap the tart tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container to maintain freshness.
• Store the wrapped tart in the refrigerator for up to 3-4 days. The flavors will meld beautifully, making it even more delicious.
• For freezing, cut the tart into individual portions. This makes reheating easier and more convenient.
• Wrap each portion in plastic wrap and then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• The tart can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed tart on a baking sheet and warm for 10-15 minutes until heated through and the puff pastry is crisp.
• Avoid microwaving the tart, as this can make the puff pastry rubbery and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the leftover butternut squash sage tart on a baking sheet. Cover it loosely with aluminum foil to prevent the puff pastry from over-browning. Heat for about 10-15 minutes or until the squash is warmed through and the pastry is crisp.

• If you prefer using a toaster oven, set it to 350°F (175°C). Place the tart on the rack or a small baking tray. Heat for 10-15 minutes, checking occasionally to ensure the puff pastry doesn't burn.

• For a quick reheat, use a microwave. Place a slice of the tart on a microwave-safe plate. Cover it with a damp paper towel to keep the pastry from drying out. Microwave on medium power for 1-2 minutes, checking to ensure it's heated evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tart in the basket, ensuring it’s not overcrowded. Heat for about 5-7 minutes, which will keep the puff pastry crispy while warming the squash and onion mixture perfectly.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Place the tart in the skillet and cover with a lid. Heat for about 5-7 minutes, checking to ensure the puff pastry remains crispy and the squash is warmed through.

• Oven: Used to bake the tart at 400°F (200°C) until the pastry is golden and the squash is tender.

• Baking sheet: Provides a flat surface to roll out and bake the puff pastry.

• Rolling pin: Helps to evenly roll out the puff pastry on the baking sheet.

• Mixing bowl: Used to toss the butternut squash slices with olive oil, salt, and pepper.

• Knife: Essential for peeling and slicing the butternut squash and for chopping the fresh sage.

• Cutting board: Provides a safe and stable surface for slicing the butternut squash and chopping the sage.

• Pan: Used to sauté the onion until translucent and to cook the garlic and sage.

• Spatula: Helps to spread the sautéed onion mixture evenly over the squash on the puff pastry.

• Measuring spoons: Ensures accurate measurement of olive oil, garlic, and sage.

• Peeler: Used to peel the butternut squash before slicing.

Pre-cut vegetables: Buy pre-cut butternut squash to save time on peeling and slicing.

Pre-made puff pastry: Use store-bought vegan puff pastry to skip the dough-making process.

Batch cooking: Sauté extra onions and garlic for future recipes.

Use a mandoline: Slice the butternut squash quickly and uniformly with a mandoline slicer.

Preheat oven early: Start preheating the oven before you begin prepping to save time.

One-pan method: Sauté the onions and garlic in the same pan you'll use for the tart to reduce cleanup.