Roasted Butternut Squash & Goat’s cheese Tart
When the colder months of the years come around I find myself craving root vegetables and large squashes. Basically I start craving flavours that scream warmth and comfort. For me this butternut squash & goat‘s cheese tart ticks all those boxes. The tart is honestly the easiest, tastiest and faff free recipe. Serve with a lovely salad for a lush supper.
Skip to the end for the recipe.
This recipe is so simple, only has 9 ingredients, and that even includes the seasoning!
Chop your butternut squash into cubes, toss with olive oil, dried rosemary and salt. Roast until the butternut squash is sweet and soft. This should take around 30 mins.
I have come to the conclusion no one should waste their time making puff pastry when Tesco produces such tasty stuff. I buy the ready rolled puff pastry because it is so quick and simple to use. Remove the pastry from the fridge 10 mins in advance (or whatever your pastry packet says). Place the pastry on a baking tray, create approximately a 1 cm border and prick all the parts within the border with a fork.
This is a quick no fuss recipe so instead of faffing about spending 45 mins to an hour caramelising onions I used store bought caramelised onion chutney.
Who doesn’t love goat‘s cheese? The salty cheese really compliments the sweetness from the butternut squash in this tart. I am a big fan of firm log style goat’s cheese that retains its shape when baked. My go to is Chavroux goat's cheese log.
Assembling your pastry
Once your pastry is rolled out and pricked all over. Spread a thin layer of caramelised onion chutney, add the butternut squash and then scatter the goats cheese on top. This is a rustic tart so no need for perfection. Bake for 20 mins in the oven at 180 °C and tah dah there you have it! A tasty and simple butternut squash and goat's cheese tart.
Butternut Squash & Goat’s Cheese Tart Recipe
Recipe adapted from Anna Banana
Prep Time: 20 mins, Bake Time: 1 hour
Butternut Squash (Medium), peeled and chopped into cubes
2 tbsp Olive Oil
1 tsp Dried Rosemary
A pinch of Salt
A pinch of Black pepper
1 ready rolled puff pastry packet (320 g)
Caramelised onion chutney (enough to cover the tart)
1 Goat’s Cheese log
1 Egg (lightly beaten)
Preheat the oven to 200 °C (180 °C fan) or Gas mark 6
Peel and chop the butternut squash into cubes (or whatever shape you prefer)
Toss the butternut squash in olive olive, dried rosemary, salt and black pepper.
Transfer the squash to a baking tray and bake for around 30 mins or until slightly golden
Unroll the pastry and place it on a baking tray, create approximately a 1 cm border and prick all the parts within the border with a fork.
Spread a thin layer of caramelised onion on the pastry
Add the roasted butternut squash and top with the chopped goat's cheese
Egg wash the pastry border
Bake for 20 mins
Slice and serve with a lovely salad! Enjoy!