Caramelized Squash and Sweet Potato Tart with Herbs
A stunning rustic tart featuring concentric circles of delicata squash, butternut squash, and sweet potato arranged over a savory cheese base. The vegetables caramelize beautifully during the long bake, creating tender layers with golden edges. The combination of mozzarella, aged Parmesan, and fresh thyme provides a rich foundation that complements the natural sweetness of the vegetables. Perfect for fall entertaining or as an elegant side dish for holiday meals.
Ingredients
- 1 package premade pie doughpuff pastry1:1vegetarian
flakier texture
- 1 cup mozzarella, shredded
- ½ cup Parmesan, grated
- 2 tsp fresh thyme, chopped
- 2 garlic cloves, finely minced
- 2 Tbsp Dijon mustard
- ½ delicata squash, seeded and thinly slicedacorn squash1:1vegetarian
similar sweetness
- ½ butternut squash, peeled, seeded and thinly sliced
- ½ sweet potato, thinly sliced
- ½ red onion, peeled and thinly sliced
- 3 Tbsp olive oil
- 3 Tbsp unsalted butter, melted
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat oven and form pie dough into tart pan, then freeze
- 2
Mix mozzarella, parmesan, thyme, garlic and mustard until combined
- 3
Spread cheese mixture evenly onto bottom of pie crust
- 4
Arrange vegetables in concentric circles with rounded edges facing up, starting from outside edge
- 5
Lean slices against crust and work inward, alternating each ingredient
- 6
Drizzle olive oil over top and season with salt and pepper
- 7
Bake until vegetables are tender and lightly browned
- 8
Brush melted butter on top of vegetables and garnish with chopped fresh thyme
- 9
Slice and serve
Tips
Use a mandoline or sharp knife to slice vegetables uniformly thin for even cooking and an attractive presentation.
Freezing the tart shell before adding filling helps prevent shrinkage during baking.
Overlap the vegetable slices slightly to create a beautiful shingled effect that holds together when sliced.
Good to Know
Cover and refrigerate for up to 3 days. Best served at room temperature.
Can assemble up to 4 hours ahead and refrigerate before baking.
Serve warm or at room temperature as a side dish or light main course.
Common Mistakes
Slice vegetables too thick and they won't cook evenly
Skip freezing the crust and it may shrink during baking
Substitutions
Dairy-Free Swaps
General Alternatives
similar sweetness
FAQ
Can I use frozen pie dough instead of fresh?
Yes, thaw completely before using and follow the same forming and freezing steps for best results.
What if I don't have a tart pan?
Use a regular pie pan or even a rimmed baking sheet, just adjust the thickness of the vegetable layer accordingly.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in a low oven to warm through.