truff kitchen
Butternut Squash Tartlets
Butternut Squash Tartlets
Move over Butternut Squash Soup, there’s a new seasonal recipe in town and it’s sure to become a fan-favorite!
From the butternut squash base, to the rich combination of TRUFF Original Hot Sauce, gruyere, and mozzarella cheese, these tarlets are the ultimate fall snack. Topped with our meal-enhancing TRUFF Black Truffle Salt, everyone will be begging for seconds!
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Place butternut squash and shallots on a baking sheet and drizzle with oil.
- Season the veggies with TRUFF Black Truffle Salt, nutmeg, and black pepper.
- Roast for 10-15 minutes or until the squash is tender.
- Remove from the oven and set aside.
- Place gruyere, mozzarella, sour cream, hot sauce, egg yolk, lemon zest, thyme, and rosemary in a medium bowl, and stir to combine.
- Sprinkle flour on a clean work surface and roll the puff pastry into a thin rectangle.
- Separate the puff into six even portions and place on the additional baking sheet.
- Spoon two tablespoons of the cheese mixture into the center of each puff portion and spread evenly, leaving about 1/2-inch of space around the edges.
- Top the cheese mixture with the roasted squash and shallots.
- Brush the edges of the puff dough with egg white and fold.
- Brush the exposed puff dough crust with the remaining egg whites and place in the oven.
- Bake for 15-20 minutes or until golden brown and tender.
- Remove from the oven and set aside to cool on a wire rack before serving.
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