The busy Thanksgiving holiday calls for easy appetizer recipes. This butternut squash and sage tart is a good place to start!
I always look forward to this time of the year, especially Thanksgiving. Nothing compares to gathering with family, enjoying a curated menu and making memories. The beginning of October was when I started brainstorming easy appetizer recipes that I could possibly make. That’s when I set out to make these cheesy and savory puff pastry tarts.
This year, I will be spending the holiday at my mother’s house and plan on bringing these tarts over, prepped and ready to pop in the oven. They’re perfectly bite-sized! This recipe yields 24, making them ideal for a larger gathering. Did I mention that they’re also delicious? The herb de provence marries the butternut squash and sage in an astounding way. I also chose to use brie with these tarts but feel free to use your favorite kind of cheese.
Thanksgiving must-haves in my family include: my mom’s candied yams (like, I HAVE to have these every year), stuffing, turkey, Hawaiian rolls, and, mashed potatoes and gravy. Oh and how could I forget the dessert? I’m usually in charge of bringing that over. For dessert, I plan on making a fall-themed bread pudding. I’ll be posting a recipe for that on Friday!
What are some of your family staples to serve on Thanksgiving?
Looking for another delicious puff pastry recipe? Give the Bourbon Cherry & Goat Cheese Tarts a try!
Simply Organic Herbes de Provence, Certified Organic | 1 oz
Butternut Squash & Sage Puff Pastry Tarts
Ingredients
- 1 pack of puff pastry
- 1 wheel of brie
- 1 egg, whisked
- 10 oz butternut squash, cubed found this in the freezer section at the market
- a few sprigs of fresh sage
- 1 tsp herb de provence
- salt to taste
- black pepper to taste
- drizzle of olive oil (optional)
- flaky salt for finishing
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Lay out 1 puff pastry sheet on each baking sheet. Set aside and let it come to room temperature.
- In a medium sized bowl, combine your butternut squash, olive oil, salt, pepper, herb de provence, and sage leaves.
- Once puff pastry is soft, cut each sheet into 12 squares and spread them out on the baking sheet. Brush each square with the egg wash. Place desired amount of brie on each square but be sure to leave a border around the edges. Place a dollop of butternut squash on top of the slices of brie.
- Place both of the sheets in the oven and bake at 350°F for 17-18 minutes. The edges should be a nice, golden color. Finish off with a bit of flaky salt and pepper.
