Description
Roasted Butternut Squash & Caramelized Onion Tart with Brie, Cranberries & Maple Pecans is a beautiful sweet-and-savoury tart featuring golden roasted butternut squash, deeply caramelized onions, creamy Brie, tart dried cranberries, and crunchy maple-glazed pecans. Everything comes together on crisp, flaky puff pastry for an impressive yet straightforward dish that’s perfect for entertaining, cosy dinners, or a special seasonal table.
Ingredients
1 sheet puff pastry, thawed
3 cups (450 g) butternut squash, peeled and cut into small cubes
2 large onions, thinly sliced
2 tbsp olive oil
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
5 oz (140 g) Brie cheese, thinly sliced
1/3 cup (50 g) dried cranberries
1/2 cup (60 g) pecans, roughly chopped
1½ tbsp maple syrup
1/4 tsp cinnamon
Pinch of sea salt
1 tbsp fresh thyme leaves
1 tbsp balsamic glaze, optional
Freshly cracked black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the cubed butternut squash on a baking tray. Drizzle with 1 tbsp of olive oil and season with salt, black pepper, and dried thyme. Toss well to coat, then roast for 20–25 minutes, until the squash is tender and lightly caramelised around the edges.
3. While the squash is roasting, heat the remaining olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 25–30 minutes, stirring occasionally, until the onions are very soft and deeply golden.
4. Place the thawed puff pastry on the prepared baking sheet. Lightly score a border about 1 inch from the edge, being careful not to cut all the way through. Prick the centre several times with a fork.
5. Spread the caramelised onions evenly over the centre of the puff pastry. Arrange the roasted butternut squash over the onions in an even layer.
6. Place the thin slices of Brie evenly over the roasted squash. Scatter the dried cranberries across the top.
7. Bake for 20–25 minutes, until the puff pastry is deeply golden and crisp and the Brie is soft and melted.
8. While the tart bakes, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently. Add the maple syrup, cinnamon, and sea salt. Stir for another 1–2 minutes, until the pecans are glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool slightly.
9. Remove the tart from the oven and immediately scatter the maple pecans over the warm Brie and roasted squash.
10. Finish with fresh thyme and freshly cracked black pepper. Add a light drizzle of balsamic glaze if desired. Slice and serve warm while the pastry is crisp, the Brie is soft, and the roasted vegetables are still warm.
Notes
Give the onions time. Cooking them slowly helps them become soft and deeply golden.
Don’t overcrowd the squash. Spread the cubes out on the baking tray so they have room to roast and caramelise.
Keep the pastry cold. Work with the puff pastry while it is still chilled but flexible for the best texture.
Watch the pecans. Maple syrup can caramelise quickly, so stir constantly during the final minute or two.
Serve warm. The Brie is especially creamy and the puff pastry is at its crispest when served shortly after baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired