The last-minute Thanksgiving appetizer you absolutely need on your holiday table: maple squash tart with brown butter walnuts. It’s simple to make, yet so decadent. Everyone will love this.
This oh so delicious maple squash tart was something I threw together very much on a whim and had no anticipation for how good it would turn out. And now, I cannot be more excited to share this with you!
Flaky puff pastry, creamy ricotta cheese, thinly sliced acorn squash, and maple syrup…baked until golden and crisp. Drizzled with herb-flavored brown butter walnuts. So easy and SO GOOD.
Simple ingredients that you may already have on hand. Effortless to throw together. Perfect flavor combination. And show-stoppingly beautiful. It is all around the best appetizer I could think of for Thanksgiving day (maybe along with these sweet potato fritters, too)!
I hope you enjoy!!
PrintMaple Squash Tart with Brown Butter Walnuts
a simple puff pastry maple squash tart with creamy ricotta cheese, brown butter walnuts, and herbs
servings: 12 pieces
Ingredients
- 1 acorn squash (about 1 ¼ lbs)
- 1 (14 oz) sheet puff pastry, thawed
- 8 oz whole milk ricotta cheese
- kosher salt
- freshly cracked black pepper
- olive oil
- ½ cup maple syrup
- 4 tbsp butter
- 4 sage leaves
- 2 oregano sprigs
- ½ cup walnuts, roughly chopped
Instructions
- Preheat the oven to 400°F. Peel the acorn squash and trim the ends off. Slice in half and scoop out the seeds. Place the flat side of each half down and slice the squash into very thin half-moon slices (see photos for sizing reference).
- Line a sheet pan with parchment paper. Unfold the puff pastry into a large rectangle. Spread the ricotta cheese evenly onto the pastry, leaving a 1” border. Season the ricotta with salt and freshly cracked black pepper.
- Arrange the sliced squash over the ricotta into an even layer. Drizzle with olive oil and season again. Fold the edges of dough over the squash and pinch the corners together.
- Bake the tart for 20 minutes. Remove the tart from the oven and drizzle the maple syrup over the squash, reserving about 2 tablespoons. Bake again for 15 minutes, or until the squash is golden and the pastry is golden.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the sage leaves and sprigs of oregano. Lower the heat to medium-low and continue to cook until the butter begins to brown and herbs crisp. Stir in the walnuts and allow them to toast for just a minute or so before turning off the heat (be careful the butter doesn’t burn).
- Serve the tart by cutting it into 12 square pieces. Drizzle with the remaining maple syrup and spoon the brown butter walnuts over top.
I made this almost once a week for the last 2 months for various events – always a hit. Only sub I made was pecans for walnuts. Highly recommend!
Thanks for the feedback, Bridgette! I’m so glad it’s been a hit at your events 🙂