Butternut Squash Tartlets

Move over Butternut Squash Soup, there’s a new seasonal recipe in town and it’s sure to become a fan-favorite!

From the butternut squash base, to the rich combination of TRUFF Original Hot Sauce, gruyere, and mozzarella cheese, these tarlets are the ultimate fall snack. Topped with our meal-enhancing TRUFF Black Truffle Salt, everyone will be begging for seconds!

Instructions

Preheat oven to 400°F and line two baking sheets with parchment paper.
Place butternut squash and shallots on a baking sheet and drizzle with oil.
Season the veggies with TRUFF Black Truffle Salt, nutmeg, and black pepper.
Roast for 10-15 minutes or until the squash is tender.
Remove from the oven and set aside.
Place gruyere, mozzarella, sour cream, hot sauce, egg yolk, lemon zest, thyme, and rosemary in a medium bowl, and stir to combine.
Sprinkle flour on a clean work surface and roll the puff pastry into a thin rectangle.
Separate the puff into six even portions and place on the additional baking sheet.
Spoon two tablespoons of the cheese mixture into the center of each puff portion and spread evenly, leaving about 1/2-inch of space around the edges.
Top the cheese mixture with the roasted squash and shallots.
Brush the edges of the puff dough with egg white and fold.
Brush the exposed puff dough crust with the remaining egg whites and place in the oven.
Bake for 15-20 minutes or until golden brown and tender.
Remove from the oven and set aside to cool on a wire rack before serving.