Savory Pumpkin Butter Tart
I truly love this time of year. The way the light changes from vibrant summer sun to softer, more golden reflections of fall leaves is absolute perfection. And the cooler air? Yes. Give me more of that. The change in seasons also means more of my favorite foods. Pumpkin spice things, caramelized things, herb-y things...they are all on my radar right now. This savory pumpkin butter tart is now at the top of my favorite-fall-foods list. Creamy pumpkin puree (recipe here) plus some homemade applesauce, pumpkin pie spice, maple syrup and amaretto make a perfect pumpkin-apple butter. Spread on puff pastry and topped with walnuts, caramelized onions and blue cheese showcases the butter's sweet-spicy perfection in a new way.
This tart would be perfect for anything from last-minute cocktail parties to holiday appetizers alongside a glass of crisp, bubbly Prosecco. You could also turn this into a perfect fall lunch or light supper by pairing it with a simple green salad and a glass of chardonnay.
I'll be eating this in my backyard while I watch the leaves fall and pile up on the lawn, contemplating when I should ask my husband to start raking. It's gonna be a good time.
Savory Pumpkin Butter Tart
For the Pumpkin-Apple Butter:
- 1 cup pumpkin puree (recipe here)
- 1 cup unsweetened apple sauce
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 1/2 cup water
- 1/4 cup Amaretto
- pinch of salt
For the tart:
- 1 sheet puff pastry, thawed according to package directions
- 1 large onion, halved and thinly sliced with the grain
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 2/3 cup pumpkin-apple butter (pumpkin or apple butter are fine too)
- 1/3 cup walnut halves
- 1/3 cup blue cheese crumbles
- 1 tablespoons thyme leaves
- Combine all of the pumpkin-apple butter ingredients in a small saucepan, stir to combine and bring to a simmer over medium heat.
- Continue to gently simmer until slightly thickened, about 30-45 minutes, stirring often. Transfer to a bowl and set aside to cool.
- Meanwhile, preheat oven to 400 degrees Fahrenheit.
- On a lightly floured surface, roll the puff pastry out until it measures about 12x18 inches. Roll about half an inch of the pastry to form a raised border. Return the pastry to the fridge to chill for 20-30 minutes.
- While the pastry chills, make the caramelized onions by first melting the butter in a large skillet over medium-high heat.
- Add the onions and kosher salt and stir until the onions are softened and just beginning to turn golden.
- Reduce the heat to medium-low and continue to cook and stir until the onions are a deep golden color, about 20-30 minutes.
- Spread the pumpkin butter on the chilled pastry and sprinkle with the walnut halves.
- Bake for about 23 minutes or until the pastry is golden brown and firm.
- Remove from the oven and sprinkle with the caramelized onions and blue cheese crumbles.
- Garnish with thyme leaves and cut to serve.