Savory Pumpkin Tart Recipe (2024)

I'm a little confused by step 1-- what is the weight for? Is it to squeeze out water, and if so should the squash be transferred from the bowl to a flat plate? How heavy of a weight?

Add herbs such as sage, thyme, rosemary!

Butternut is the easiest squash to peel because it has a smooth rind. I just lop off the stem and go at it with a sturdy vegetable peeler. Oxo makes a good one. I start at the cut end and go down the long way in strips. If the squash is large I might cut it in half or quarters before peeling to make it more manageable. For that I use a big 10" chef's knife or Chinese cleaver, holding the squash with a towel for safety and stability. A rubber mallet can help get the knife started.

Add bacon. You won't regret it.

Roasted the butternut squash and minced garlic tossed in olive oil, s&p, for 20 mins @ 425. Let cool, then continued with recipe that night. Deglazed the onions with tiny amount of chicken stock before spreading over squash. Delicious!

My favorite two-crust dough for savory dishes comes from Jeannine Herbin and was published in the Times in 2009 as part of a tomato tart recipe (which is itself delicious). You can find it here: http://query.nytimes.com/gst/fullpage.html?res=9B01E4D9173DF931A2575BC0A...

Because butternut is smooth skinned, a vegetable peeler works just fine. Keep peeling until you see the bright orange flesh.

I was thinking perhaps tossing in some spinach might add a nice flavor, plus more color.

Melissa has tips for cutting and peeling butternut squash in her "pumpkin" pie recipe: http://cooking.nytimes.com/recipes/1015413-brandied-pumpkin-pie

Delicious. Amazing. This is a great leftover meal. I have also loved this with butternut squash. I like to add some curry too.

Cut in half and zap it in the microwave to soften slightly? But I generally just go at it with a large, very sharp knife. The trick is to cut the thing into sections, and always work the sections while they are sitting firmly on a flat side. Cut down away from you, never across. If the squash is especially slippery, you can cut it on a thin towel or a few layers of paper towel.

I had the same issue. Gorgeous, but tough, crust. No idea why this happened. I make pie crusts reasonably often and this has never happened. This is a very different consistency. It would be good for individually-sized hand-held pies because it's so sturdy.

I used butternut squash, cubed and roasted with olive oil, s & p, thought it could use something to liven up the filling. I will try bacon next time.
But, good.

Made this for vegetarian thanksgiving main course. I used butternut squash, skipping weight step. I used frozen puff pastry. Didn’t add cream at the end. Also, didn’t add additional salt (by accident). It turned out amazing. The squash gets sweet and aromatic as it steams in its “pastry oven.” The roasted garlic in the tart is sublime! I served it with cranberry sauce which balanced the savory richness from the pastry. It is a recipe that showcases ingredients. Thanks, Melissa!

I followed reader suggestions and added rosemary and thyme; next time I'll add more and be sure to get sage as well. Substituted a leek for the onion. Mine rolled into a half-moon shape, like a giant chausson aux pommes but with a savory pumpkin/butternut squash, carrot filling (and a thick, hearty crust instead of pâte feuilletée). Deep brown, gorgeous, and delicious for New Year's Eve.

Cooked my halloween pumpkins this week. This was just one of the many pumpkin treats that were cooked this week. Pretty good, but next time might add more spices.

First time making puff pastry. Interesting experience. Not sure how I feel about this recipe overall but it definitely needs more salt. Next time I’ll just use frozen puff pastry

The easiest way I know how to peel a butternut squash is to first pop it into a hot oven for a few minutes. When it is cool enough to handle, stand it on its end then peel away- the taut skin softens a bit when the butternut is heated up a bit.

I sometimes find it annoying when comments praise a recipe but changed everything. Now it's my turn. Because I don't like making pastry dough, I used frozen puff pastry and rolled it out. No overnight needed. I roasted the pumpkin tossed in olive oil, salt, pepper and fresh thyme leaves. I used shallots with the onion and garlic and tossed them with the pumpkin. I brushed the puff pastry with dijon mustard for added savory flavor. The cooking time is reduced to about 20 to 30 min.

I followed reader suggestions and added rosemary and thyme; next time I'll add more and be sure to get sage as well. Substituted a leek for the onion. Mine rolled into a half-moon shape, like a giant chausson aux pommes but with a savory pumpkin/butternut squash, carrot filling (and a thick, hearty crust instead of pâte feuilletée). Deep brown, gorgeous, and delicious for New Year's Eve.

This was surprisingly easy to make. I made the pastry in the morning and refrigerated for about 6 hours and it came out great. I added mushrooms and carrots as well to vary the savory. Great recipe that I will definitely make again.

I made this as a main dish for a vegetarian Thanksgiving dinner with a few modifications and it came out delicious. I added sage, thyme, and rosemary when sautéing the onions. I also sautéed the butternut squash and parsley before adding them to the pastry. I rolled the dough out as thin as I could and then trimmed off the excess after folding it over the filling. I was afraid that the cream would make the crust soggy and it didn’t. This recipe is definitely a keeper!

1.5 lbs of pumpkin would have been plenty. Cut into SMALL cubes.A little bland. Minced bacon really helped. Wished I had sage and rosemary to add along with the thyme, "Pinch edges firmly to seal" -- very important. Or else cream leaks all over the place.Crust is fairly thick. This is not a light dish.

If your butternut squash is organic, you don’t have to peel it. I was surprised to read in an Indian recipe that you don’t have to, but I tried it and it was nice. A little like not peeling potatoes, but thicker.

Made this for vegetarian thanksgiving main course. I used butternut squash, skipping weight step. I used frozen puff pastry. Didn’t add cream at the end. Also, didn’t add additional salt (by accident). It turned out amazing. The squash gets sweet and aromatic as it steams in its “pastry oven.” The roasted garlic in the tart is sublime! I served it with cranberry sauce which balanced the savory richness from the pastry. It is a recipe that showcases ingredients. Thanks, Melissa!

A lot of work to prepare. Very boring and bland taste. Will not be cooking this again.

Is the purpose of adding the cream at the end to keep the bottom crust from getting soggy?

I made this with the filling from Melissa Clark's Harvest tart with pumpkin and peppers. Even though I had a larger volume of vegetables, these amounts made too much dough. I divided it in half and rolled out two disks about 12"x14". Still they were .33" thick, and that makes the crust tough. Reduce flour to 3.75 c. Or just don't use all dough, roll out to .2" thick. Used whole wheat pastry flour. Tasty.

Any reason why this crust can't be made in a food processor? I don't have quite 2 pounds butternut squash so will add some sauteed mushrooms. What could be bad--? Also adding some golden raisins.

The basic recipe is good and really becomes more interesting when you add your own flair. I completely agree with roasting squash with garlic for about 20 minutes before putting in the crust. Speaking of the crust, the recipe does make way more than needed - such that you might want to either reduce or plan on making a 2nd smaller one - maybe different flavors. I added some candy cap mushrooms, spinach and a few additional herbs. I will concur that the crust is a bit on the heavy/hard side.