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Clean recipe · cooking.nytimes.com

Delicata Squash Tart With Hot Honey and Pistachios

With their scalloped edges trimmed in yellow and green, slices of delicata squash make a particularly beautiful topping for this simple roasted vegetable tart. Using store-bought puff pastry makes it easy to put together, and the combination of hot honey, pistachios and Parmesan with the sweet, velvety squash is both sophisticated and crowd-pleasing. If you can’t get delicata squash, butternut, acorn or another variety will also work well. Serve this hot, warm or at room temperature, preferably within four hours of baking so the pastry stays buttery and crisp.

Original recipe: cooking.nytimes.com

Yield:
6 servings
Prep:
20 min
Cook:
40 min
Total:
1 hr
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Ingredients

  1. 2 small delicata squash (about 10 ounces each), trimmed, halved, seeded and sliced into crescents
  2. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  3. 1 tablespoon hot honey (or regular honey plus a pinch of cayenne), plus more for drizzling
  4. ½ teaspoon fine sea salt or table salt
  5. 1 (14- to 16-ounce) package puff pastry
  6. 1 egg, beaten with 1 teaspoon water
  7. ¾ cup Parmesan
  8. 1 cup sour cream
  9. 2 teaspoons chopped fresh thyme, sage, rosemary or tarragon
  10. ½ teaspoon freshly ground black pepper
  11. ¼ cup chopped pistachio nuts
  12. Flaky sea salt
  13. Chives or chopped parsley, for serving (optional)

Instructions

  1. Arrange two racks in the oven, one in the top third and the other in the bottom third. Heat oven to 425 degrees.
  2. In a large bowl, toss squash with olive oil, honey and salt. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until golden brown at the edges and just tender, about 20 minutes. (They will cook more on top of the tart.)
  3. Meanwhile, on a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border along the perimeter of the puff pastry about a ¼ inch away from the edges. Place puff pastry on a parchment-lined baking sheet and, using a fork, prick the pastry inside the border to prevent puffing in the center.
  4. Bake on the top oven rack until the puff pastry is very lightly golden at the edges (it won’t be baked through), 8 to 12 minutes. Transfer to a wire rack to cool slightly.
  5. Brush tart crust all over with beaten egg and sprinkle with ¼ cup of the Parmesan, taking special care to coat the edges well with egg and cheese.
  6. In a small bowl, stir together sour cream, remaining ½ cup Parmesan, thyme and black pepper. Spread on the puff pastry inside the border and arrange the squash decoratively on top. (If you don’t have room to use all the squash, snack on whatever is left.)
  7. Bake until the squash is tender and the edges of the cheese mixture are golden brown, 18 to 22 minutes. Transfer to a rack to cool slightly (10 to 20 minutes) before serving.
  8. Sprinkle with pistachios and flaky sea salt, drizzle with a little more hot honey and olive oil, and top with chives or parsley, and serve.