AutumnSpiced Butternut Squash Tart with Caramelized Shallot Chutney

Ingredients

• •1 sheet puff pastry (thawed)
• •2 cups butternut squash, cubed
• •2 tablespoons olive oil
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground allspice
• •Salt to taste
• •Pepper to taste
• •4 large shallots, thinly sliced
• •2 tablespoons unsalted butter
• •2 tablespoons brown sugar
• •1 tablespoon balsamic vinegar
• •4 ounces goat cheese, crumbled
• •1 tablespoon fresh thyme leaves
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the butternut squash with olive oil, cinnamon, nutmeg, allspice, salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes, or until tender.

3. 3

   In a skillet, melt the butter over medium heat. Add the sliced shallots and cook, stirring occasionally, until they begin to caramelize, about 15 minutes.

4. 4

   Stir in the brown sugar and balsamic vinegar to the shallots, and cook for an additional 5 minutes until the mixture is jammy. Remove from heat and set aside.

5. 5

   Roll out the puff pastry onto a parchment-lined baking sheet. Lightly score a 1-inch border around the edges of the pastry and prick the center with a fork to prevent it from puffing up.

6. 6

   Spread the caramelized shallot chutney evenly over the center of the pastry, avoiding the border.

7. 7

   Top the chutney with roasted butternut squash cubes, crumbled goat cheese, and fresh thyme leaves.

8. 8

   Brush the edges of the pastry with the beaten egg.

9. 9

   Bake the tart in the oven for 25-30 minutes, or until the pastry is golden and crispy.

10. 10

    Cool slightly before slicing and serving.