Who You Callin’ A Tart?! part 1

This tart is perfect for a brunch or makes a great appetizer for parties.

Spaghetti Squash & Mushroom Alfredo Tart

Ingredients

  • 1 box puff pastry
  • 1 small spaghetti squash
  • 1 small package baby bella mushrooms
  • 1 box cream cheese
  • 1 cup light cream
  • extra virgin olive oil
  • dried Italian seasonings
  • garlic powder
  • salt & pepper
  • 1/4 cup grated parmesan cheese

Directions

Puff Pastry

  • On a floured surface, roll out thawed puff pastry to fit into a tart pan or a shallow rectangular (greased) baking dish. Roll out enough to have an overhang on the sides then tuck under and crimp the edges.
  • Poke the dough all over with a fork and blind bake at 350 degrees for 10 minutes.
  • Set aside to cool.

Spaghetti Squash

  • Cut the squash in half (lengthwise), remove the seeds and place halves cut side down into a pot of water.
  • Bring to a boil and cook until the meat of the squash is fork tender (approx. 20-30 minutes).
  • Drain and set aside to cool.
  • Once the squash is cool enough to handle scrape out the meat with a fork in long strokes so you get the spaghetti-like noodles.

Mushrooms

  • In a medium fry pan saute slice stemmed mushrooms in a little bit of olive oil and season lightly with salt & pepper. Set aside to cool.

Cream Sauce

  • In a medium fry pan melt cream cheese into the light cream (stirring often).
  • Add Parmesan cheese, salt, pepper, garlic powder & Italian seasonings (to taste).
  • Stir and set aside to cool a bit.

Assembly

  • In a large bowl, gently fold the squash into the cream sauce.
  • Spread the mixture on to the puff pastry and top with the sauteed mushrooms.
  • Bake at 350 degrees for 10 minutes.

 

 

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