Butternut Squash Tart Tartin
Calories 216 (38% from fat)
Fat 9 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 290 mg.
Carb. 35 gram
Fiber 2.8 gram
Sugar 3 gram
Sugar Alcohol 9 gram
Protein 3 gram
Ingredients
1 frozen puff pastry sheet, thawed
(We used Pepperidge Farm Puff Pastry Sheets 17.3 oz. container.)
1 3/4 pounds butternut squash peeled, halved, seeded, and cut into 1/4 inch thick half moons
olive oil spray
1/2 tsp. salt
6 rosemary sprigs plus one leaf to garnish
3 Tbsp. light butter
(We used I Can't Believe It's Not Butter light.)
1 tsp. lemon zest
1 Tbsp. lemon juice
1/3 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1/4 tsp. allspice
1/4 tsp. Splenda or stevia
This looks like a slice of decadent pie, but it's really a delicious way to get more vegetables. This recipe is a little higher in fat than we usually recommend, so it should be paired with a lower fat side or main dish.
The original version of this recipe appeared in the October 2016 Shape Magazine. More recipes are available from them at www.shape.com.
1. Take puff pastry sheet out of the freezer and start thawing at room temperature. Then cut up the butternut squash.
2. Preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper. Place butternut squash on the pan in a single layer, lightly coat with olive oil spray then sprinkle salt over the top. Place 4 of the 6 rosemary sprigs over top the squash. Roast for about 25 minutes until browned and tender.
3. Take squash out of the oven and discard rosemary. Let cool for about 5 minutes.
4. Melt the butter in a 9-inch pie pan or cast iron skillet over medium heat on the stove. Stir in the lemon zest, lemon juice, honey and remaining 2 rosemary sprigs. Remove from the heat, discard the rosemary and set aside until the squash is cooked.
5. When squash is cooked, drizzle 3/4 of the butter mixture over top the squash, leaving the remaining 1/4 in the pie pan. Then arrange the squash in circles in the pie pan. Place the puff pastry over top the squash, removing the edges. Chop the edges up and spread across the top of the pastry.
6. Bake for approximately 35 minutes, until crust turns a golden brown. Remove from the oven and cool on a wire rack for 10 minutes. Then place a serving dish over the pie pan and carefully flip both together. Gently lift the pie pan off the tart.
Yield: 8 Servings
