This butternut squash tart with puff pastry brings together thinly sliced butternut squash, a creamy ricotta filling and delicate ribbons of red onion. Mascarpone adds richness, Parmesan brings a savory finish, and a little cinnamon complements the squash’s natural sweetness. With its golden pastry edges and colorful topping, this easy autumn tart makes a lovely lunch, appetizer or vegetarian centerpiece.
A SIMPLE ITALIAN-INSPIRED SAVORY PIE
In Italy, a torta salata is one of those wonderfully practical dishes that can become lunch, an appetizer or a light dinner. A pastry shell, a creamy filling and seasonal vegetables are often all you need.
This version celebrates autumn with butternut squash sliced thinly over a base of ricotta, mascarpone and Parmesan. Red onion adds a little sharpness, while extra virgin olive oil helps the vegetables turn tender in the oven. A final sprinkle of Parmesan finishes the pie.
Butternut squash has firm flesh that is easy to slice, and its sweetness works beautifully with the cheeses. This is an open-faced round savory pie with a folded pastry border and visible layers of squash. This is great for the holiday as well, especially Thanksgiving, where you can have it as a show stopper at your buffet or you can also make individual little tart to serve as appetizer.
WHY YOU’LL LOVE THIS RECIPE
- An easy pastry base: Ready-made puff pastry keeps preparation simple.
- A creamy filling without eggs: Ricotta, mascarpone and Parmesan create the cheese layer.
- Seasonal flavor: Butternut squash, red onion and a touch of cinnamon make a comforting autumn combination.
- Flexible serving options: Cut generous slices for lunch or smaller pieces for an appetizer.
INGREDIENTS AND SUBSTITUTIONS
Puff pastry: Use one sheet of ready-made puff pastry, thawed according to its package instructions if frozen. A sheet weighing approximately 230–250 g works well for this amount of filling. Keep it cold until you are ready to assemble the pie.
Butternut squash: You need ½ pound, approximately 225 g, of peeled and seeded butternut squash. Weigh it after peeling. The straight neck is particularly convenient for making even slices. Slice the squash about 1–2 mm thick so it can cook directly on the pastry. A mandoline helps, but a sharp knife also works. Avoid thick slices or dense stacks, which may still be firm when the pastry is ready.
Ricotta and mascarpone: The filling uses 150 g ricotta and 30 g mascarpone. Ricotta keeps the base light and creamy, while mascarpone adds a richer texture. If your ricotta looks watery, drain it before mixing so the pastry does not become damp.
Parmesan: Mix 22 g finely grated Parmesan into the filling, then keep a little extra for sprinkling over the finished pie. Freshly grated cheese blends easily into the ricotta.
Red onion:Thinly sliced red onion adds color and balances the sweet squash. Start with ¼ of a medium onion: you want a scattering across the surface so the squash remains the main ingredient.
Cinnamon, salt and extra virgin olive oil: A small pinch of cinnamon adds warmth without making the filling taste like dessert. Season the cheese mixture with salt, remembering that Parmesan contributes saltiness. Brush the vegetables and pastry border lightly with extra virgin olive oil before baking.
HOW TO MAKE A BUTTERNUT SQUASH TART
1. Prepare the pastry
Heat the oven to 400°F / 200°C conventional. Line a shallow round tart dish, approximately 9 inches / 23 cm across, with parchment paper and the cold puff pastry. Leave enough pastry at the sides to fold inward later. Prick the base lightly with a fork.
2. Mix the cheese filling
Stir together the ricotta, mascarpone, 22 g Parmesan, cinnamon and salt until evenly combined. Spread the mixture over the pastry base in a thin, even layer.
3. Microawave the squash and cook onion
Microwave 8 minutes the butternut squash cut in half, it will soften it enough to cut it in slices. Place some plastic wap on top, leaving a hole for the steam to escape. Cook until almost jam the red onions and mix it with the cheese. Arrange the thin squash slices over the cheese, overlapping circles, working from the outside toward the center, as shown in the photograph. Fold and gently crimp the pastry edges inward around the filling. Avoid dense stacks of squash.
4. Brush with olive oil and bake
Brush the squash, exposed pastry border lightly with extra virgin olive oil. Bake for approximately 30–40 minutes, until the pastry is deeply golden underneath and around the edges and the squash is tender when pierced with a knife. Begin checking at 25 minutes, as puff pastry sheets vary in thickness.
5. Finish with Parmesan
Remove the pie from the oven and sprinkle with some thyme and a little extra Parmesan. Let it rest for 5–10 minutes before slicing so the cheese layer can settle.
TIPS FOR A CRISP PASTRY BASE
- Drain wet ricotta. The filling should be creamy rather than loose or watery.
- Keep the puff pastry cold. If it becomes soft during assembly, chill the assembled pie briefly before baking.
- Slice the vegetables thinly. Both squash and onion need to cook within the pastry’s baking time.
- Fold the edges loosely. A gently crimped border gives the pie its rustic shape without compressing the pastry.
- Check the underside. Golden edges alone do not mean the center of the pastry has finished baking.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 sheet puff pastry thawed if frozen but still cold
- ½ lb butternut squash sliced 1–2 mm thick
- 150 g ricotta drained if watery
- 30 g mascarpone
- 22 g Parmesan cheese finely grated
- ¼ unit red onion thinly sliced
- ⅛ tsp cinnamon grounded
- ¼ tsp Salt
- 1 tbsp olive oil extra virgin ,for brushing
- 1 tbsp Parmesan Cheese for final dusting
Instructions
- Preheat the oven to 400°F / 200°C conventional. Line a shallow 9-inch / 23-cm round tart dish with parchment paper.
- Fit the cold puff pastry into the prepared dish, leaving the edges available to fold inward. Prick the base lightly with a fork.
- Mix the ricotta, mascarpone, 22 g Parmesan, cinnamon and salt. Spread evenly over the pastry base.
- Microwave the butternut squash for 8 minutes covered in plastic wrap on top. This is enough to slice it thinly. Cook the red onions, thinly cut till almost jam and add it to the cheese. Arrange the squash in lightly overlapping circles over the cheese filling, working toward the center. Fold and gently crimp the pastry edges inward.
- Sprinkle some thyme on top. Brush the vegetables and exposed pastry border lightly with extra virgin olive oil.
- Bake for 30–40 minutes, checking from 25 minutes, until the pastry base and edges are golden and the squash is tender. If the edges brown too quickly, shield them loosely with foil while the center finishes cooking.
- Remove from the oven and sprinkle with the extra Parmesan. Rest for 5–10 minutes, then slice and serve warm.
Notes
- The squash does not need precooking when sliced 1–2 mm thick.
- Sheet dimensions and pastry brands vary; use a thin layer of filling and vegetables rather than stretching a small sheet excessively.
- To make the pie suitable for vegetarians, use a vegetarian hard cheese in place of Parmesan and check the pastry ingredients.
Nutrition
FAQ
What kind of squash is used in this tart?
This recipe uses fresh butternut squash, peeled, seeded and sliced very thinly. The slices go over a creamy cheese base inside an open-faced puff pastry shell.
Do I need to cook the squash first?
No, provided it is sliced very thinly, approximately 1–2 mm, and arranged in a light layer. Thicker slices should be cooked until almost tender and cooled before assembling the pie.
Does the filling need an egg?
No. This recipe uses a thin layer of ricotta, mascarpone and Parmesan without an egg. The filling stays creamy rather than setting into a firm, quiche-style custard.
Can I prepare any components ahead?
You can mix the cheese filling and slice the vegetables ahead, keeping them separately covered in the refrigerator. Pat the vegetables dry if needed and assemble close to baking for the best pastry texture.
BUTTERNUT SQUASH TARTE SERVING IDEAS
Serve this savory squash pie warm with a simple radicchio or arugula salad dressed with olive oil and lemon. The bitterness of the greens balances the sweet squash and creamy filling.
For an autumn gathering, cut it into smaller wedges and serve as part of an antipasto spread with olives and roasted vegetables. It also works as a first course before a simple fish or chicken main.
HOW TO STORE AND REHEAT BUTTERNUT SQUASH TART
- Refrigerate leftover slices in an airtight container within 2 hours of baking and enjoy within 3 days.
- To crisp up the puff pastry again, reheat the slices on a baking sheet in a 350°F (175°C) oven until the center reaches 165°F (74°C).
WHAT WINE GOES WITH BUTTERNUT SQUASH TART?
For this tart I would suggest a white wine and a red wine:
- a Soave Classico from Veneto. Its fresh acidity balances the buttery puff pastry and creamy ricotta and mascarpone filling, while its delicate almond finish pairs beautifully with the sweet butternut squash and nutty Parmesan.
- If you are red team, choose a Bardolino, also from Veneto. Serve it slightly chilled to bring out its bright cherry notes. It’s light enough for the delicate pastry, and its juicy fruit complements the sweetness of the squash and red onion without overpowering the fresh thyme.
MORE SQUASH RECIPES FOR YOU
Butternut squash soup:a comforting bowl, that will warm you in the cold rainy fall days.
Spicy Butternut Squash Pasta: the sweetness of the squash meet with the heat of calabrese pepper and the crunchy bites of guanciale. An easy weeknight dinner that will make everyone happy!
Tortelli di Zucca (Homemade Pumpkin Tortelli): Sweet roasted pumpkin, amaretti, and Parmesan wrapped in delicate handmade pasta, tossed in butter and sage. The perfect homemade filled pasta for cozy evenings and celebrations.
Butternut squash Lasagna with Ragu’ Bianco (White Pork Sauce): rich, creamy layers of homemade pasta alternate with a white ragu’ sauce and a golden besciamella. An indulgent lasagna, an alternative to the classic dish.
✨ This Butternut Squah Tart is a great fall seasonal recipe, great for entertaining and for the holiday season! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
