Bring an autumn harvest to your table with these Butternut Squash Tartlets. Tartlets are pictured with Reuben Swirls.
- 1 tablespoon salted butter
- ½ cup sliced leeks (white part only)
- 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
- 4 cups diced peeled butternut squash
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons salted butter, melted
- 1 tablespoon light brown sugar
- ½ teaspoon ground sage
- 2 tablespoons finely crumbled cooked bacon
- Garnish: fresh sage leaves
- In a small sauté pan, melt 1 tablespoon butter over medium-high heat. Add leeks, and reduce heat to low. Cook, stirring frequently, until leeks are caramelized and lightly golden at edges, approximately 15 minutes. Let cool before finely chopping.
- Preheat oven to 450°.
- On a lightly floured surface, unroll pie dough. Using a 4½ x 2½-inch tartlet pan as a guide, cut 8 rectangles from pie dough. Press into bottom and up sides of 8 (4½ x 2½- inch) tartlet pans. Place pans on a rimmed baking sheet, and refrigerate for 30 minutes.
- Prick bottoms of tartlet shells with a fork to prevent puffing during baking.
- Bake until very lightly browned, approximately 7 minutes. Let cool completely on wire racks.
- Reduce oven temperature to 400°.
- Line a rimmed baking sheet with foil.
- In a medium bowl, toss squash with olive oil, salt, and pepper to coat. Place in an even layer on prepared baking sheet.
- Bake until tender, approximately 20 minutes, stirring halfway through.
- Meanwhile, in a medium bowl, combine 3 tablespoons melted butter, brown sugar, and ground sage, stirring to blend. Add squash, tossing gently to coat with butter mixture. Add caramelized leeks and bacon, stirring to blend. Divide mixture among cooled tartlet shells.
- Garnish each tartlet with a fresh sage leaf, if desired.
- Make-Ahead Tip: Squash mixture can be made a day in advance, covered, and refrigerated. Gently rewarm before using, adding more butter, if needed. Tartlet shells can be made earlier in the day, and stored in an airtight container at room temperature.
From TeaTime, September/October 2016
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