Jehangir Mehta's Butternut Squash & Kale Tarts Recipe

Photo: Jennifer Causey

Jehangir Mehta’s Butternut Squash & Kale Tarts

THE CHEF OF NEW YORK’S GRAFFITI EARTH SERVES UP A VEGETARIAN ‘PUFF PASTRY PIZZA’

8 oz. pre-chopped butternut squash
½ large jalapeño chile, seeded and chopped
4 tbsp. extra-virgin olive oil, divided
1 tsp. kosher salt, divided
½ tsp. black pepper, divided
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
2 cups kale, stemmed and thinly sliced
1/3 cup chopped bell pepper
1 tbsp. fresh lemon juice
¼ cup toasted pumpkin seeds

1. Preheat oven to 375°. Combine squash, jalapeño, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon black pepper in a bowl; toss to coat. Spread in a single layer on an aluminum-foil-lined baking sheet. Sprinkle with ¼ cup water, and cover with foil. Roast in oven 15 minutes.

2. Remove foil, and roast until squash is browned and tender, about 25 minutes. Remove from oven, and transfer squash mixture to a bowl. Lightly mash with a fork. Set aside.

3. Cut 2 (6×6-inch) squares from puff pastry sheets. Place squares on a parchment-paper-lined baking sheet. Top with a second sheet of parchment and another baking sheet (to prevent puff pastry from rising). Bake at 375° for 10 minutes. Remove top baking sheet and parchment. Flip squares, and replace parchment and baking sheet. Bake until golden brown, about 20 minutes.

4. Meanwhile, toss together kale, bell pepper, lemon juice, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon black pepper in a bowl.

5. Spread puff pastry with a generous amount of the roasted squash mixture. Cut each square in half diagonally. Top evenly with kale mixture and toasted pumpkin seeds.

Serves: 4
Active time: 20 minutes
Total time: 1 hour, 15 minutes