Wow guests with these flavor-packed miniature tarts.
Butternut-and-Spinach Tartlets
Serves: 8
Ingredients
- 1 1⁄2 pounds butternut squash, peeled and cut into 1⁄8-inch-thick rounds
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1⁄2 teaspoon ground black pepper, divided
- 1 (14.1-ounce) package refrigerated pie crusts
- 1 clove garlic, minced
- 10 ounces fresh baby spinach
- 1 1⁄2 teaspoons chopped fresh sage
- 1⁄2 cup freshly grated Gruyère cheese
- 1 cup heavy whipping cream
- 3 large eggs
- Garnish: ground black pepper
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, place squash, 2 tablespoons oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper, stirring to coat. Arrange squash in an even layer on prepared pan.
- Bake until tender, 20 to 30 minutes. Leave oven on.
- On a lightly floured surface, unroll pie crusts. Using a 5-inch round cutter, cut 4 rounds from each crust. Transfer to 8 (3 3⁄4-inch) round fluted removable-bottom tart pans, pressing into bottoms and up sides. Freeze until firm, about 30 minutes.
- Top each crust with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
- Bake until light golden brown, 5 to 6 minutes. Carefully remove paper and weights. Leave oven on.
- In a medium skillet, heat remaining 2 tablespoons oil over medium heat. Add garlic; cook, stirring occasionally, until fragrant, about 3 minutes. Add spinach and sage; cook, stirring occasionally, until spinach is wilted. Divide spinach mixture among prepared crusts, pressing into bottom. Top with cheese.
- In a medium bowl, whisk together cream, eggs, remaining 1⁄2 teaspoon salt, and remaining 1⁄4 teaspoon pepper. Divide mixture among tartlets. Cut squash rounds in half, and layer on top of filling.
- Bake until set and slightly puffed, about 15 minutes. Garnish with pepper, if desired.
