Butternut Squash and Goat Cheese Tart
I feel as though every year I sleep on squash and then I get a hankering for squash soup and I remember how delicious and versatile this fall and winter veggie is! This Butternut Squash and Goat Cheese Tart is so delicious, you can serve it as lunch or dinner with a big salad or cut it into smaller pieces to serve as an appetizer. Flakey puff pastry is topped with garlic and herb-infused goat cheese which is topped with roast butternut squash. Sprinkle on some pumpkin seeds for added crunch and flavour. It all gets baked into the perfect, delicious tart, bursting with fall flavour!
This recipe was inspired by the Zucchini Tart in this cookbook which my sister made for my Bachelorette party in the summertime. That tart was so delicious and completely inspired this fall/winter version with butternut squash and pumpkin seeds. I love how easy this tart is to make. I use store-bought puff pastry because ain’t nobody got time to make their own puff pastry! The squash takes about 15 minutes to roast and you can prep the other elements while the squash is roasting which is super helpful.
Make it like so
I like to start by prepping and roasting my squash. You’ll want to peel your squash and then chop the bottom and top of it off. Then I cut the squash in half vertically and scoop the seeds out. Once the squash is prepped, simply slice it into 1/2 inch thick slices. To evenly coat the squash slices with spices I add them to a bowl with olive oil, red pepper flakes, garlic powder, Italian herb seasoning, sea salt, and pepper. Then pop your squash on a baking sheet and roast for 15 minutes, flipping halfway through.
While the squash is getting all roasted and toasted and delicious, combine your goat cheese in a bowl with a bit of olive oil, fresh or dried thyme leaves, fresh garlic, sea salt and pepper. Give that a really good mix and set it aside. Roll out your puff pastry onto a baking sheet. Spread your goat cheese mixture on top of the puff pastry, I like using an offset spatula for this step and leave a half-inch border around the edges of the pastry. Place your roasted squash on top of the goat cheese and then top it all off by scattering pumpkin seeds on top. Bake for 20-30 minutes or until golden and puffed. Remove from the oven, let cool for a couple of minutes before slicing and enjoying!!
What you’ll need for this recipe
Butternut squash: this winter squash pairs perfect with goat cheese for a warming, comforting tart.
Goat cheese: I love using goat cheese as the base on tarts, pizzas, and in quiches. The tart, zingy flavour balances out the richness of the root veggies on this tart.
Fresh and dried garlic: the garlic powder is for seasoning the squash and then the fresh garlic gets mixed into the goat cheese.
Dried Italian herbs: garlic powder and dried Italian herbs are my two must-have seasonings for most recipes. In this recipe the dried herbs help to flavour the squash.
Fresh thyme: Thyme, goat cheese, and squash are a delicious trio. You can also garnish this tart once it comes out of the oven with more fresh thyme leaves!
Red chili flakes: Spice up your life! Red chili flakes bring some warmth and spice to the squash which balances out the tangy goat cheese.
Puff pastry: I love keeping puff pastry in the freezer for easy tarts like this or even using it to make baked brie and cranberry or mini appetizers. The puff pastry puffs up beautifully to create a crisp, rich, buttery tart that is loaded with deliciousness.
Pumpkin seeds: add a crunchy texture to this recipe and echo the squash that’s baked on the tart. Plus these little seeds look like jewels on top of this tart.
Butternut Squash and Goat Cheese Tart
Author: ElizabethServings: 4-6
Ingredients
1 tablespoon + 2 teaspoons olive oil
2 cups butternut squash, peeled and sliced into 1/8 inch planks
2 teaspoons garlic powder
1 teaspoon dried Italian herbs
1/2 teaspoon red chili flakes
140 grams goat cheese (small block)
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
sea salt and pepper
1 sheet of puff pastry, thawed
1/4 cup pumpkin seeds
Instructions:
1. ROAST YOUR SQUASH Preheat oven to 350ºF. Toss your squash slices in 1 tablespoon olive oil, garlic powder, chili flakes, Italian seasoning, salt and pepper. Spread on a baking sheet and roast for 15 minutes.
2. MAKE YOUR GOAT CHEESE MIXTURE In a medium bowl, mix together your goat cheese, olive oil, thyme leaves, garlic, salt and pepper.
3. MAKE YOUR TART Increase oven temperature to 415ºF. Roll out the puff pastry on a baking sheet. Spread the goat cheese mixture on the puff pastry leaving a 1/2 inch border around the edges. Arrange the squash pieces on the goat cheese and then scatter pumpkin seeds.
4. BAKE Bake your tart for 30 minutes or until golden, puffed and crispy. Slice into pieces and enjoy!
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