Butternut Squash, Apple and Gruyere Tart
Serves: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
BEER PAIRING
Pair with a Pumpkin Ale, like Blue Moon® Harvest Pumpkin Ale
The blend of spices in Blue Moon Harvest Pumpkin Ale® are a perfect match with the butternut squash and apples in this dish.
Blue Moon® Harvest Pumpkin's blend of cinnamon, nutmeg, clove and allspice work deliciously well with the earthy sweetness and fall flavors of this dish.
Plus the caramel malt notes of this Pumpkin Ale? They complement the toasted puff pastry and caramelized toppings, while the gruyere cheese lends a savory, salty contrast to an otherwise slightly sweet dish.
INGREDIENTS
1 sheet puff pastry, thawed but cold
1 large egg, beaten
3 ounces gruyere, shredded
10 slices butternut squash, peeled and sliced 1/8-inch thick
10 slices Granny Smith apple, sliced 1/8-inch thick
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoons honey
1 tablespoon fresh sage, sliced thin
PREPARATION
STEP 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
STEP 2
Roll puff pastry into a 13” x 10“ rectangle and transfer to the baking sheet. With a knife, lightly score a 1-inch wide border around the outside of the tart. Brush the boarder edges with the beaten egg. Sprinkle cheese on the inside of the border. In a bowl toss butternut squash and apple with oil. Layer squash and apple slices on top of cheese and season with salt and pepper. Cover tart with a piece of parchment paper and another baking sheet, this will help steam and cook the squash. Place in the oven and bake for 15 minutes. Remove baking sheet and parchment paper and continue to bake for another 30 minutes until pastry is golden
STEP 3
Drizzle tart with honey and garnish with sage. Slice and serve.
Ingredients
INGREDIENTS
1 sheet puff pastry, thawed but cold
1 large egg, beaten
3 ounces gruyere, shredded
10 slices butternut squash, peeled and sliced 1/8-inch thick
10 slices Granny Smith apple, sliced 1/8-inch thick
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoons honey
1 tablespoon fresh sage, sliced thin
Preparation
PREPARATION
STEP 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
STEP 2
Roll puff pastry into a 13” x 10“ rectangle and transfer to the baking sheet. With a knife, lightly score a 1-inch wide border around the outside of the tart. Brush the boarder edges with the beaten egg. Sprinkle cheese on the inside of the border. In a bowl toss butternut squash and apple with oil. Layer squash and apple slices on top of cheese and season with salt and pepper. Cover tart with a piece of parchment paper and another baking sheet, this will help steam and cook the squash. Place in the oven and bake for 15 minutes. Remove baking sheet and parchment paper and continue to bake for another 30 minutes until pastry is golden
STEP 3
Drizzle tart with honey and garnish with sage. Slice and serve.