Butternut Thyme Tartlets Food

BUTTERNUT SQUASH TARTLETS

Steps:

• Heat oven to 425°F. Place butternut squash in ungreased 17x12-inch half-sheet pan. Drizzle with olive oil; toss gently to coat. Sprinkle with pepper and salt. Roast 30 to 40 minutes or until browned and tender, stirring after 20 minutes. Cool in pan on cooling rack, about 30 minutes. Reduce oven temperature to 400°F.
• In food processor, place garlic. Cover; process, with on-and-off pulses, until chopped. Add butternut squash, whipping cream and chopped sage. Cover; process 1 to 2 minutes or until smooth, scraping bowl occasionally.
• Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
• Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.

UPSIDE-DOWN BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

BUTTERNUT THYME TARTLETS

Steps:

• Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely., For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended., To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.