½ small butternut squash, peeled and seeded, cut into ½-inch cubes
1 small Vidalia onion, peeled and cut into eighths
1 tablespoon brown sugar
2 tablespoons olive oil
Salt and pepper
½ cup sun-dried tomatoes, cut into 1-inch pieces
1 tablespoon rosemary leaves, roughly chopped
1 tablespoon thyme leaves
8 ounces crumbled feta cheese
¼ cup toasted pine nuts
1 tablespoon balsamic vinegar
2 sheets ready-rolled puff pastry
1 egg, lightly beaten with 1 tablespoon milk
Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender, approximately 15 to 20 minutes. Turn ingredients with a spatula every 5 minutes to evenly brown.
In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside.
Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Brush both tart shells with egg mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6.