Description
Delight in this Butternut Squash & Goat Cheese Tart, featuring roasted squash and creamy goat cheese nestled in a flaky crust—perfect for any occasion.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 2 cups butternut squash (peeled and cubed)
- 4 oz soft goat cheese (crumbled)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to about a quarter-inch thickness. Carefully transfer it into a tart pan, pressing down gently to fit.
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a mixing bowl, combine the roasted butternut squash, crumbled goat cheese, chopped rosemary, and additional salt and pepper. Stir until well blended.
- Spread the butternut squash mixture evenly over the prepared puff pastry base.
- Bake in the preheated oven for about 25-30 minutes until the crust is golden brown and puffed up.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Allow roasted butternut squash to cool before mixing into the cheese filling to prevent melting. Enhance flavor by adding sautéed onions or substituting goat cheese with feta or ricotta.