Fun to make, since you build them top-down! While they bake, the pastry puffs up nice and crispy.
Ingredients
- 1 box puff pastry
- 1 egg plus 2 tsp water, beaten
- 3-4 Tbsp olive oil
- ½ cup shredded Parmesan cheese
- ½ onion, thinly sliced
- 1 tsp fresh thyme, minced
- 3 cloves garlic, finely minced
- 1 Delicata squash, cut in half lengthwise and cleaned
- ½ cup goat cheese, herbed/plain or combo
- Salt/Pepper Optional: 4 slices prosciutto and fresh herbs for serving
Directions
- Preheat oven to 400°. Line a sheet pan with parchment.
- Cut Delicata halves into half-moons about ¼ – 1/3 inch thick.
- Cut puff pastry into six rectangles. Drizzle a little olive oil in six equidistant areas smaller than the puff pastry pieces. Sprinkle salt, pepper and minced thyme.
- In each spot, lay down 5-6 Delicata pieces, then onion slices and garlic bits. Give everything a little more salt/pepper if desired.
- Spoon about 1 ½ Tbsp of cheese over each pile of filling. Lay pieces of pastry dough over the top of the ingredients arranged on the parchment so there’s an edge of dough that serves as a border. Crimp pastry with a fork, brush with egg wash, sprinkle with Parmesan. Repeat.
- Put prosciutto on a separate lined sheet pan. Bake both pastries and prosciutto about 20 minutes. Pastries will be puffed and golden. Let everything cool. Using a large spatula, flip over pastries and top with crumbled prosciutto and fresh herbs before serving.