Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Butternut Squash Tart with Caramelized Onions and Fried Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

Butternut Squash Tart with Caramelized Onions and Fried Sage is a savory vegan tart featuring a flaky puff pastry base layered with creamy vegan ricotta, sweet caramelized onions, and roasted butternut squash, finished with crispy, aromatic fried sage leaves. This hearty and flavorful tart is perfect for a winter meal or special occasion, delivering a harmonious blend of textures and tastes that make it a standout vegan dish.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Butternut Squash

  • 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)

Caramelized Onions

  • 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)

Pastry & Filling

  • 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)

Fried Sage Leaves

  • 10 fresh sage leaves
  • 3 tablespoons olive oil (for frying sage)
  • Kosher salt (for seasoning fried sage)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C, gas mark 7). Line a rimmed baking sheet with parchment paper to prepare for roasting the squash.
  2. Prepare Butternut Squash: Using a serrated or sharp chef’s knife, cut off the tip and tail of the squash so it stands vertically. Cut from top to bottom, open like a book, and scoop out seeds and pulp. Peel the tough outer skin with a vegetable peeler. Cut each half vertically again to create 4 pieces total, then slice each piece into 1 cm thick slices, laying them flat.
  3. Season Squash: Place the sliced squash into a large mixing bowl. Drizzle with 1 tablespoon olive oil, sprinkle ½ teaspoon kosher salt and freshly ground black pepper, then toss to coat evenly.
  4. Roast Squash: Spread squash slices flat in a single layer on the prepared baking sheet. Bake in the preheated oven for 40 minutes. Afterward, reduce oven temperature to 400°F (204°C, gas mark 6).
  5. Caramelize Onions: While the squash roasts, prepare onions. Slice peeled onions very thinly by hand or mandolin. In a large pot or Dutch oven over medium-high heat, combine white balsamic vinegar and cane sugar, stirring until combined. Add onions and 1 teaspoon kosher salt, stirring once to mix. Cook, stirring occasionally, until onions are soft and translucent. Reduce heat to medium and continue cooking for 15–20 minutes until golden, sticky, and caramelized.
  6. Roll Out Puff Pastry: Lightly flour parchment paper. Place thawed puff pastry sheet on it. Roll into a 9”x13” rectangle about 1/8” thick. Score a ½” border around edges with a paring knife. Transfer parchment and pastry to a baking sheet.
  7. Spread Ricotta and Sage: Using a butter knife, spread ½ cup vegan ricotta evenly within the scored border on the puff pastry. Sprinkle 2 teaspoons ground dried sage evenly on top.
  8. Add Caramelized Onions: Dollop the caramelized onions over the ricotta, then use a fork to gently spread them evenly across the surface.
  9. Top with Roasted Squash: Arrange roasted butternut squash slices on top of the onions closely like a mosaic without overlapping. Brush the border edges of the pastry with olive oil.
  10. Bake Tart: Bake the tart at 400°F (204°C, gas mark 6) for 20–25 minutes or until the pastry edges are puffed and golden brown.
  11. Fry Sage Leaves: While the tart bakes, heat 3 tablespoons olive oil in a small frying pan over medium-high heat. When a splash of water sizzles, add fresh sage leaves. Fry for about 30 seconds, turning to crisp both sides. Remove with a fork and drain on paper towels. Lightly sprinkle with kosher salt immediately.
  12. Decorate and Serve: Remove the tart from the oven, decorate the top with the crispy fried sage leaves, and serve warm for best flavor.

Notes

  • Use vegan ricotta such as Kite Hill for authentic flavor and texture.
  • Make sure the squash slices are not overlapping during roasting to ensure even cooking.
  • Be patient with caramelizing onions for deep sweetness and flavor.
  • If using powdered sage, reduce quantity to ½ teaspoon to avoid overpowering taste.
  • This tart is best served warm but can be enjoyed at room temperature.
  • For gluten-free substitution, use gluten-free puff pastry.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/butternut-squash-tart-with-caramelized-onions-and-fried-sage-recipe/