Shortcrust Tarts with Spice-Roasted Butternut Squash and Parmesan Cream
A seasonal recipe, gentle and mindful
- Prep time: 0 minutes
- Cook time: 0 minutes
Butternut squash is one of those vegetables we often think is only meant for soups, when in fact it lends itself beautifully to roasting and more creative recipes. Its naturally sweet and tender flesh pairs perfectly with warm spices and a silky parmesan cream. This shortcrust tart showcases a squash that's sometimes overlooked because of its size or irregular shape, transforming it into a comforting, simple, and elegant dish.
Ingredients
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puff pastry
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butternut squash
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olive oil
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paprika powder
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ground cumin
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cream
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parmesan
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salt and pepper
Recipe steps
Roast the butternut squash
Preheat the oven to 180°C (350°F). Peel the butternut squash, remove the seeds (set them aside), then cut the flesh into cubes. Spread them on a baking tray lined with parchment paper. Drizzle with olive oil, add the spices, and season with salt and pepper. Roast for 30 to 40 minutes, until the squash is tender and slightly caramelized.
Prepare the parmesan cream
Gently heat the cream in a small saucepan. Remove from heat, add the grated parmesan, and stir until smooth. Season generously with pepper and adjust the seasoning if needed.
Line and pre-bake the tart shells
Roll out the shortcrust pastry on a floured work surface and line individual tartlet molds or one large tart pan. Prick the base with a fork and blind bake for 15 minutes at 180°C (350°F).
Assemble and finish the tarts
Arrange the roasted butternut squash on the pre-baked tart shells. Spoon over the parmesan cream. Return to the oven for 10 to 15 minutes, until everything is heated through and lightly golden.
Tips and variations
- Serve hot or warm, alongside a green salad with tangy notes (cider vinegar, lemon, or mustard). These tarts work just as well as a main course or in smaller portions as a starter or for a festive buffet!
Anti-waste tips
Butternut seeds: rinse them, pat dry, and roast in the oven with a little oil and salt. Sprinkle on top of the tart or save them for snacking.
Leftover cream: use it as a sauce for pasta, roasted vegetables, or sautéed mushrooms.
Pastry scraps: turn them into little savory biscuits by baking for a few minutes with a bit of grated cheese.
