Rustic Squash Tarts

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
• 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
• 2 tablespoons water
• 1/4 cup olive oil
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup ground pecans
• 6 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (17 1/3 ounce) package frozen puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons butter

Recipe

• 1 in a large microwave safe bowl, combine squash and water.
• 2 cover and cook on high for 5 minutes or until crisp-tender.
• 3 drain; transfer to a large resealable plastic bag.
• 4 add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. set aside.
• 5 in a small bowl, combine the flour, pecans, sugar, cinnamon and nutmeg; set aside.
• 6 unfold pastry shells on a lightly floured surface.
• 7 roll each pastry to 1/8-inch thickness; transfer each to an ungreased baking sheet.
• 8 sprinkle with pecan mixture.
• 9 arrange squash slices to within 1-1/2 inch of edges, alternating slices of butternut and acorn squash.
• 10 fold up edges of pastry over filling, leaving centers uncovered.
• 11 brush pastry with egg.
• 12 dot squash with butter.
• 13 bake at 375* for 35-40 minutes or until golden brown.