Name: Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 1 small butternut squash (about 2 lbs.); 1 tablespoon olive oil (for roasting squash); ½ teaspoon kosher salt (for squash); Freshly ground black pepper (to taste); 2 large yellow onions, thinly sliced; 3 tablespoons (44 ml) white balsamic vinegar; 5 tablespoons (65 g) organic cane sugar; 1 teaspoon kosher salt (for onions); ½ cup (4 oz) vegan ricotta (such as Kite Hill); 1 sheet (9×9”) vegan puff pastry (thawed); 2 teaspoons ground dried sage (or ½ teaspoon powdered sage); Olive oil (for brushing tart edges); 10 fresh sage leaves; 3 tablespoons olive oil (for frying sage); Kosher salt (for seasoning fried sage)

Jump to Recipe· 4.2 from 6 reviews

The Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe is a breathtaking combination of savory, sweet, and herbaceous flavors that transform simple ingredients into something truly special. With a flaky vegan puff pastry base, creamy ricotta, golden caramelized onions, and tender roasted butternut squash, every bite brings cozy warmth and rich complexity. The crispy fried sage leaves on top add a brilliant crunch and an aromatic finish that makes this tart an unforgettable winter favorite you’ll want to share with everyone you love.

Ingredients You’ll Need

A wooden tray holds several ingredients arranged neatly on a dark gray cloth; in the bottom left corner is a large butternut squash with a smooth pale orange skin, above it is a small bunch of fresh green sage leaves with soft texture. On the tray’s right side, there are two large yellow onions with dry, papery skin and roots still attached, and next to them a stack of off-white folded pastry sheets. Scattered in the middle are small round bowls: one wooden bowl filled with white crumbled cheese, a wooden bowl of granulated white sugar with a small wooden spoon, a gray ceramic bowl of ground black pepper, and a gray ceramic bowl holding white salt and some crushed black peppercorns. Two small white ceramic jugs, one with olive oil, complete the setup. The tray is placed on a rustic green wooden surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple yet essential ingredients, each adding unique taste, texture, or color that build up a stunning layered tart. From the natural sweetness of butternut squash to the tangy balance of white balsamic vinegar in the onions, every element plays a role in this delicious masterpiece.

Butternut squash (1 small, about 2 lbs.): Provides a tender, slightly sweet roasted base with vibrant orange color.
Olive oil (for roasting and brushing): Adds richness and helps develop a golden crust and crispy fried sage.
Kosher salt (1½ tsp total): Enhances all the natural flavors without overpowering.
Black pepper (freshly ground): Gives a gentle peppery warmth to balance the sweetness.
Yellow onions (2 large, thinly sliced): Caramelize beautifully into sweet, sticky layers that add depth.
White balsamic vinegar (3 tbsp): Brings acidity that lifts the richness of the onions and squash.
Organic cane sugar (5 tbsp): Works with the vinegar to create perfectly caramelized onions.
Vegan ricotta (½ cup): Adds creamy texture and a subtle tang, binding the layers deliciously.
Vegan puff pastry sheet (9×9”): Provides a flaky, buttery base that holds all the toppings perfectly.
Ground dried sage (2 tsp): Offers earthy, warm herbal notes in the filling.
Fresh sage leaves (10): Quick-fried to crispy perfection as a beautiful garnish.
Olive oil for frying sage (3 tbsp): Ensures sage crisps quickly without burning for that irresistible crunch.

How to Make Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe

Step 1: Roast the Butternut Squash

Start by prepping the butternut squash; cutting off the ends, halving, removing seeds, and peeling it down to tender yet sturdy slices about 1 cm thick. Toss these pieces in olive oil, salt, and pepper, then roast them flat on a baking sheet at 425°F until tender and lightly browned. This roasting step awakens the natural sweetness and softens the squash just right for layering.

Step 2: Caramelize the Onions

While the squash roasts, thinly slice the onions and cook them slowly with white balsamic vinegar, cane sugar, and salt in a large pot. Stir often to develop a deep golden color and sticky texture, letting those onions become irresistibly sweet and rich. This step takes patience but rewards you with flavor that’s absolutely worth it.

Step 3: Prepare the Puff Pastry Base

Roll out your thawed vegan puff pastry into a rectangle, scoring a shallow border to help it puff up beautifully while baking. This flaky base will hold all the layers, providing a light and buttery crunch that contrasts with the creamy ricotta and tender veggies.

Step 4: Assemble the Tart

Spread a thin, even layer of vegan ricotta over the pastry inside the scored border, then sprinkle with ground dried sage. Dollop the caramelized onions over the ricotta and gently spread them around. Finish by arranging the roasted butternut squash pieces on top in a close, mosaic-like pattern to create that stunning visual appeal everyone will admire.

Step 5: Bake the Tart and Fry the Sage

Bake the assembled tart at a slightly reduced temperature (400°F) until the crust is golden and puffy, about 20-25 minutes. Meanwhile, fry fresh sage leaves in hot olive oil for only 30 seconds until crisp and bubbling, then drain on paper towels and season lightly with salt. These fried leaves add that final burst of aroma and crunchy texture that elevates this tart to show-stopper status.

Step 6: Decorate and Enjoy

After baking, scatter the crispy fried sage leaves on top of your tart for both visual charm and flavor contrast. Now it’s ready to serve and enjoy—warm, fragrant, and utterly delicious, this Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe is sure to impress!

How to Serve Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe

A rectangular white puff pastry tart with a light golden crust forms the base, topped with thin caramelized onions creating a soft, translucent layer. On top of the onions, bright orange roasted pumpkin slices are scattered evenly, some showing slightly browned edges for texture. Fresh, vibrant green sage leaves are placed on the pumpkin, adding color contrast and freshness. The tart is sitting inside a rustic wooden tray lined with a dark gray cloth, with a silver fork and knife placed on the side. Green pine branches and herbs decorate around the tray, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance your tart even further, consider sprinkling a pinch of flaky sea salt or a few cracks of freshly ground black pepper on top just before serving. A light drizzle of high-quality olive oil or a scattering of toasted pumpkin seeds can also add delightful texture and a touch of je ne sais quoi.

Side Dishes

This tart shines beautifully alongside bright, crisp salads such as arugula with lemon vinaigrette or a simple fennel and orange salad. For heartier meals, pair it with roasted root vegetables or a smoky lentil stew to complement the earthy flavors of the squash and sage.

Creative Ways to Present

Consider serving the tart as individual squares warmed briefly in the oven, perfect for casual dinner parties or holiday gatherings. You can also customize portions by turning it into mini tarts using a muffin tin for charming bite-sized appetizers that celebrate this recipe’s magic in every single mouthful.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe in an airtight container in the refrigerator. It will stay delicious for up to 3 days, making it perfect for quick lunches or snacks without losing that fresh-baked charm.

Freezing

You can freeze the tart before baking by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. When ready, thaw it in the fridge overnight then bake as directed. Avoid freezing after baking to maintain the best texture and crispness of the pastry.

Reheating

To reheat, place the tart on a baking sheet and warm in a preheated oven at 350°F until heated through and the crust regains its crispiness, about 10-15 minutes. Avoid the microwave to keep that signature flakiness and prevent sogginess.

FAQs

Can I use another type of squash for this tart?

Absolutely! While butternut squash is ideal for its sweetness and texture, kabocha or delicata squash can make delicious alternatives. Just adjust roasting times as needed to ensure tenderness.

Is this recipe vegan and gluten-free?

Yes, the recipe is vegan when using vegan puff pastry and ricotta. For a gluten-free version, opt for a gluten-free puff pastry available at specialty stores or make your own gluten-free crust.

Can I prepare the caramelized onions ahead of time?

Definitely. Caramelized onions hold beautifully in the fridge for up to 3 days and can be made in advance to save time. Simply warm them slightly before assembling the tart.

How do I ensure the puff pastry stays flaky and puffy?

Keep the pastry cold until ready to bake, avoid over-handling, and make sure to score the border lightly to help direct the puffing. Baking at the right temperature is also crucial for that perfect rise.

What’s the best way to clean the sage leaves after frying?

After frying, transfer the sage leaves quickly onto paper towels to absorb excess oil. A light sprinkle of kosher salt while still warm locks in flavor and improves crispness. Avoid rinsing them so they stay crunchy.

Final Thoughts

This Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe is truly a gift to your taste buds, combining simple ingredients into a dish bursting with flavor, texture, and heartwarming appeal. Whether you’re serving it for a cozy family dinner or an elegant gathering, this tart invites warmth and joy with every bite. Give it a try and watch it become one of your favorite dishes to make and share on chilly days!