A little sweet and a little savory, these tartlets are perfect for fall gatherings. They make a tasty appetizer to showcase how well apples and onions go together and butternut squash makes a creamy addition. Make a lot of these because we’re thinking everyone will want two…or three.

Rustic Tartlets With Caramelized Onions, Apple, and Butternut Squash [Vegan]







For the Roasted Butternut Squash Puree:
  • 1 medium butternut squash
For the Tartlets:
  • Vegan puff pastry
  • 1 medium onion
  • 1 medium apple
  • 3/4 cup butternut squash puree
  • 1 teaspoon oil
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste


To Make the Roasted Butternut Squash Puree:
  1. Preheat oven to 400°F.
  2. Cut off each end of squash and slice down the middle longways.
  3. Place cut side down on baking dish.
  4. Bake for 30-40 minutes, or until fork pierces skin and flesh easily.
  5. Wait for squash to cool a bit and then scoop out flesh.
  6. Smash up the squash with a fork or blend in a food processor.
To Make the Tartlets:
  1. If frozen, remove puff pastry from freezer to thaw 40 minutes before using.
  2. Preheat oven to 400°F.
  3. Heat oil in saute pan on low heat.
  4. Slice onion into very thin slices.
  5. Saute onion in oil on low for 20-30 minutes, until just starting to brown.
  6. Peel and dice apple very small.
  7. About halfway through onions cooking, add the apple.
  8. Add all seasonings.
  9. Continue cooking until onion starts to brown.
  10. Lay out puff pastry and cut into 12 squares
  11. Gently push each square into a mini muffin pan.
  12. Season squash with salt and pepper.
  13. Evenly distribute squash into bottom of each tart.
  14. Evenly distribute onion and apple mix on top of squash.
  15. Bake for 15-20 minutes, or until pastry is golden brown.

Nutritional Information

Per Serving: Calories: 133 | Carbs: 14 g | Fat: 8 g | Protein: 2 g | Sodium: 107 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.