Delicata Squash Tart With Hot Honey and Pistachios

Published Dec. 22, 2025

Recipe Metadata

• Total Time: 60 minutes (20 minutes prep + 40 minutes cook)

• Prep Time: 20 minutes

• Cook Time: 40 minutes

Ingredients

For the Squash Filling

• 2 small delicata squash (about 10 oz each), trimmed, halved, seeded, and sliced into ¼-inch crescents (or thin rounds for decorative layering)

• 2 tbsp extra-virgin olive oil, plus extra for drizzling

• 1 tbsp hot honey (or 1 tbsp regular honey + 1/8 tsp cayenne, adjust for heat), plus extra for drizzling

• ½ tsp fine sea salt (adjust to taste)

For the Puff Pastry Crust

• 1 (14–16 oz) package all-butter puff pastry (thawed per package instructions)

• 1 egg, beaten with 1 tsp water (egg wash for sealing)

For the Cheese & Sour Cream Layer

• ¾ cup grated Parmesan cheese, divided

• 1 cup sour cream

• 2 tsp chopped fresh thyme, sage, rosemary, or tarragon (adjust herb preference)

• ½ tsp freshly ground black pepper

For the Topping

• ¼ cup chopped pistachio nuts

• Flaky sea salt (to finish)

• Chives or chopped parsley (optional, for garnish)

Preparation Steps

Step 1: Preheat Oven & Rack Setup

Arrange oven racks: one in the top third, one in the bottom third. Heat oven to 425°F (218°C).

Step 2: Roast the Squash

In a large bowl, toss squash slices with olive oil, hot honey, and salt until evenly coated. Spread on a large rimmed baking sheet in a single layer. Roast for 15–20 minutes, tossing halfway to ensure even browning. The squash should be tender at the edges but not fully cooked (it will finish roasting in the tart). Cool slightly before assembling.

Chef’s Tip: For complex flavors, add pre-cut carrots/parsnips or caramelized onions (roast separately at 400°F if mixed, then cool).

Step 3: Prepare the Puff Pastry Crust

On a lightly floured surface, roll the puff pastry into a 10×14-inch rectangle. Using a paring knife, score a ¼-inch border around the perimeter (this creates the tart’s edge). Transfer to a parchment-lined baking sheet. With a fork, prick the pastry inside the border to prevent puffing in the center.

Step 4: Blind-Bake the Pastry

Bake on the top oven rack for 8–12 minutes until edges are very lightly golden (not fully baked). Transfer to a wire rack and cool for 5–10 minutes.

Chef’s Tip: Do not refrigerate the partially baked pastry; loosely cover with a tea towel to prevent drying.

Step 5: Egg-Wash & Parmesan Layer

Brush the entire pastry (including the border) with the egg wash. Immediately sprinkle ¼ cup of Parmesan over the pastry, focusing on the edges for flavor.

Step 6: Assemble the Tart Base

In a small bowl, stir sour cream, remaining ½ cup Parmesan, herbs, and pepper until smooth. Spread this mixture evenly inside the scored border. Arrange roasted squash decoratively on top, overlapping slightly for a polished look.

Step 7: Final Bake

Bake for 18–22 minutes until the squash is tender and the cheese edges are golden brown. Transfer to a wire rack and cool for 10–20 minutes (allow filling to set).

Step 8: Finish & Serve

Sprinkle with pistachios and flaky sea salt. Drizzle with additional hot honey and olive oil. Garnish with chives/parsley (optional). Serve warm or at room temperature.

Chef’s Expert Tips

• Prep Ahead: Roast squash up to 24 hours in advance (refrigerate). Sour cream-cheese layer can be made 1 day ahead (bring to room temp 30 minutes before assembling).

• Pastry Crispness: Avoid refrigerating partially baked pastry (soggy). If edges brown too quickly, tent with foil during final bake.

• Squash Variation: Substitute acorn or butternut squash; adjust roasting time for thicker slices.

• Salt Adjustment: Taste roasted squash and add ¼ tsp extra salt if needed (finishing salt enhances flavor).

Reader Reviews

• "Sliced squash thinly for elegance; edges caramelized beautifully. Finishing salt and chives elevated the flavor—gone in minutes!"

• "Prep ahead: roast squash, make cheese layer, and chill. Adjusted salt and honey to taste; leftovers reheated perfectly."

• "Cocktail party hit! Added caramelized onions and used butternut squash. Crispy edges, tender filling—5 stars!"

Enjoy this seasonal, showstopping tart, perfect for holiday gatherings or cozy weeknights!