Switch up your pastry game with this savory tart perfect for holiday entertaining!
1 (17.3-oz.) package puff pastry, thawed
1 very small butternut squash, peeled and seeded (16 oz.)
2 tablespoons walnut oil
Salt and freshly ground pepper to taste
2 cups California walnuts
3/4 cup canned pinto beans, rinsed and drained
3/4 cup canned black beans, rinsed and drained
2 tablespoons walnut or olive oil
1 tablespoon apple cider vinegar
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
1/2 teaspoon salt
6 tablespoons ghee or butter
2 1/2 tablespoons orange juice
2 1/2 tablespoons finely chopped California walnuts, toasted
Zest from 1 large orange
Freshly ground pepper to taste
1 tablespoon snipped fresh sage
3/4 cups very coarsely chopped California walnuts
1 teaspoon walnut or olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400°F and line a large baking sheet with parchment paper. Unfold puff pastry and cut each piece into 6 equal rectangles.
Cut butternut squash into small thin slices and place on baking sheet. Brush with walnut oil and sprinkle with salt and pepper; bake for 15 minutes or until softened.
While squash is cooking, place all Walnut Sausage ingredients in a food processor and pulse until finely chopped, but not smooth, scraping down the sides as needed.
To prepare Toasted Walnut and Orange Butter, stir together all ingredients in a small bowl. Microwave briefly to melt.
Place puff pastry pieces on 2 large parchment-lined baking sheets. Brush lightly with some of the melted butter. Press equal amounts of Walnut Sausage onto each, leaving a small rim around the outside. Place equal amounts of roasted squash on the sausage and brush again with the remaining butter.
Bake for 20 to 25 minutes or until pastry is puffed and golden brown and squash is lightly browned.
While tarts are baking, prepare salt and pepper walnuts by tossing walnuts and oil in a small skillet. Cook over medium heat for 5 minutes or until fragrant and toasted, stirring frequently. Remove from heat and sprinkle with salt and pepper; toss again to coat
Sprinkle each tart with 1 tablespoon walnuts and garnish with fresh and orange zest, as desired.
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