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An image of butternut squash tart with a golden knife nearby.

This easy butternut squash tart is made with less than 10 ingredients and takes just 15 minutes to prepare. Nestled in a flaky puff pastry crust, it is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary. Each bite is a delightful and harmonious combination of sweet, nutty, and herbal flavors. This elegant, savory tart is perfect for cozy gatherings, brunch spreads, or holiday meals.

A closeup of the butternut squash tart filling.

Hey there, and welcome back, friends.

You are in for a Fall treat!

Lately, Fall has me craving squash recipes, particularly butternut squash. Do you love the sweet, nutty flavor of butternut squash as much as I do?

A knife cutting through a butternut tart.

I usually serve squash as a savory side dish. If you need some ideas, I have plenty of savory squash recipes on the blog: roasted hasselback butternut squash, Butternut Squash Soup, Kale Salad with Maple Butternut Squash, and Roasted Butternut and Superfoods Salad.

Slices of butternut squash on a wooden cutting board.

Then, I had a brilliant idea to make something special with squash, perfect for brunch or as an appetizer.

Before I knew it, I used puff pastry to make a simple tart. No one will know how easy this tart is to put together!

An image of a slice of butternut squash on a brown plate with a gold fork.

I love serving brunch to the people I adore, so I always need recipes to choose from. This butternut squash tart is going to become a favorite. It is ready in 15 minutes and requires minimal prep, making it perfect for serving at Fall brunches.

An image of a slice of butternut squash on a brown plate.

I enjoy layering flavors and textures. This recipe starts with a flaky puff pastry crust topped with sweet fig preserves, a sprinkle of parmesan cheese that gives a pop of unexpected flavor, and thinly sliced butternut squash seasoned with fresh rosemary, salt, and pepper.

A fork piercing through a slice of butternut squash.

Every bite of this tart is perfect. It will make your Fall brunch extra special, and it also works great as an appetizer. I hope you enjoy this recipe as much as my family did!

Ingredients

The ingredients for making an easy butternut squash tart.
  • a small butternut squash
  • a sheet of store-bought puff pastry
  • an egg
  • fig preserves or fig jam
  • some grated parmesan cheese
  • extra virgin olive oil
  • fresh rosemary
  • salt & freshly cracked pepper
A closeup of the butternut squash tart filling.

How to Make a Butternut Squash Tart

Preheat the oven. Trim the very top and bottom of the butternut squash and discard them. Remove the peel, then cut the squash in half lengthwise.

The butternut squash is peeled and sliced on a wooden tray.

Remove the seeds and pulp, then thinly slice the squash into semicircles about ⅛-inch thick. Set the sliced butternut aside for now.

Puff pastry rolled out on a baking sheet.

Line a large baking sheet with parchment paper, then spread the puff pastry sheet on top of it.

Puff pastry rolled out on a baking sheet with the edges turned in to make a crust.

Roll ½-inch of the edge of each side over to create a border. Gently press to adhere.

Puff pastry rolled out on a baking sheet with the edges turned in to make a crust, with egg wash and a pastry brush.

Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border.

Puff pastry rolled out on a baking sheet with the edges turned in to make a crust and a fork.

Use a fork to dock the pastry inside the border several times.

Puff pastry rolled out on a baking sheet with the edges turned in to make a crust and fig jam brushed over it.

Spread the fig preserves in a thin layer over the pastry, staying within the border. 

Puff pastry rolled out on a baking sheet with the edges turned in to make a crust and parmesan cheese sprinkled over top.

Sprinkle the parmesan over the fig preserves.

A glass bowl with sliced butternut squash mixed with herbs and olive oil.

Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper.

An unbaked butternut squash on a baking sheet.

Shingle the slices on top of the parmesan, leaving the border clear.

A baked butternut squash on a baking sheet.

Bake the tart in the preheated oven until the pastry has puffed and is golden brown.

A closeup of the butternut squash tart filling.

Allow the tart to cool for a few minutes before slicing and serving.

How to Store

Leftover tart pieces can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350°F oven for about 15-20 minutes.

An image of the whole easy butternut squash tart on a wooden cutting board.

More Fall Side Dish Recipes

A slice of butternut tart with two butternut squashes in the background.

What do you think of this amazing savory tart recipe? What main dish and sides would you serve with this tart? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

An image of a slice of butternut squash on a brown plate with a gold fork.

Butternut Squash Tart Recipe

A closeup of the butternut squash tart filling.
Yield: 8 servings

Butternut Squash Tart

This easy butternut squash tart comes together with less than 10 ingredients in just 15 minutes. Nestled in a flaky puff pastry crust, the tart is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary.

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes

Ingredients

  • 1 small butternut squash
  • 1 sheet store-bought puff pastry, defrosted if frozen (about 8 or 9 ounces)
  • 1 large egg
  • ⅓ cup fig preserves or fig jam
  • ½ cup grated parmesan cheese (freshly grated is best)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • Freshly cracked pepper, to taste

Instructions

  1. Preheat the oven to 425 degrees.
  2. Trim the very top and bottom from the butternut squash and discard. Remove the peel, then cut the squash in half lengthwise. Remove the seeds and pulp then thinly slice the squash into semicircles that are about ⅛-inch thick. Set the sliced butternut aside for now.
  3. Line a large baking sheet with parchment paper then spread the sheet of puff pastry out on top of it. Roll ½-inch of the edge of each side over to create a border. Gently press to adhere. Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border. Use a fork to dock the pastry inside the border several times. Spread the fig preserves in a thin layer over the pastry, staying within the border.  Sprinkle the parmesan over the fig preserves.
  4. Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper. Shingle the slices on top of the parmesan, making sure to leave the border clear. Bake the tart in the preheated oven for 25-28 minutes or until the pastry has puffed and is golden brown. Allow the tart to cool for 5 minutes before slicing and serving.

Notes

  1. If a small butternut squash cannot be found and you don’t want to use part of one, you can substitute 1 large or 2 medium/small honeynut squash in its place.     
  2. Apricot preserves can be substituted for fig preserves for equally delicious results.
  3. Don’t waste any extra slices of butternut squash! You can roast them on a separate tray along with the tart. Enjoy over a salad or in a sandwich.
  4. I do not recommend using frozen butternut squash as it is typically cut into chunks. This tart works best with thinly sliced fresh butternut squash.
  5. You do not need to chill the tart prior to baking. In the event that your puff pastry is too warm or hard to work with during the recipe, you can pop it in the fridge to firm up for a few minutes as needed.
  6. Leftover pieces of the tart can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350-degree oven for about 15-20 minutes.

Recipe Tips

  • Butternut squash can be tough to cut so make sure you have a sharp knife and work carefully. 
  • You’ll need 2 to 3 large sprigs of rosemary to yield 1 tablespoon finely chopped.
  • If your puff pastry is frozen, you’ll need to defrost it. Set it out at room temperature for 1-2 hours until fully defrosted but still cool to the touch. Once defrosted, unroll or unfold it and proceed with the recipe.
  • If the puff pastry becomes too warm and hard to work with, pop it back in the fridge to chill for a few minutes before proceeding with the recipe.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 269mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g

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© A Classic Twist
Cuisine: American / Category: Side Dishes