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Squash, Chorizo, and Sage Tart

This tart makes a great appetizer or main dish with a green salad. For an easy way to cook and cut squash see the end of the recipe.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 puff pastry sheet defrosted if frozen
  • Olive oil
  • Salt and pepper
  • 1 butternut or delicata squash
  • ½ lb. chorizo ground sausage
  • 1 cup grated cheese I like gruyere, but whatever strikes your fancy
  • 1 red bell pepper cored and sliced into strips
  • 1 tsp dried sage

Instructions

  1. Heat oven to 375 degrees. Peel and remove seeds from the squash and cut into bite-size chunks or use the shortcut cooking method below. For the raw version, drizzle the chunks with olive oil, season with salt and pepper, and cook in a single layer on a baking sheet until tender, about 25- 30 minutes, set aside.
  2. Increase oven heat to 400 degrees. In a frying pan sauté the chorizo and peppers until cooked through.
  3. Roll out the puff pastry on a floured surface with a rolling pin to a rectangle about ¼ “ thick.
  4. Fold in half carefully and place on a baking sheet. Top with the cheese first, then the chorizo/ red pepper, and then the squash and sage. Bake in the oven until the puff pastry is golden brown, around 25 minutes, and serve.

Recipe Notes

*Shortcut method for cooking squash. Pierce whole squash a couple of times with a paring knife, put on a greased tray, and cook in the oven at 375 until the sides give. About 45-50 minutes depending on the size of the squash. Remove, cut easily in half, scoop out seeds, and enjoy.