Butternut Squash, Goat Cheese, and Kale Tart

This Butternut Squash, Goat Cheese, and Kale Tart is a savory masterpiece that combines rich caramelized onions, roasted squash, and tangy goat cheese, all baked in a flaky thyme-infused pastry crust. Topped with a light kale salad, it’s elegant yet comforting—a perfect dish for brunch, dinner parties, or a cozy fall evening.

Why You’ll Love This Recipe

This tart offers a beautiful balance of flavors and textures. The natural sweetness of roasted butternut squash pairs perfectly with the creamy tang of goat cheese, while caramelized onions add a deep richness. The herbed pastry brings buttery, flaky layers with a hint of thyme that ties the whole dish together. Topped with fresh baby kale, it’s hearty, wholesome, and impressive enough to serve to guests while still being approachable for everyday cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Herbed Pastry:

• 1 ¼ cups flour, plus extra for rolling

• 1 tbsp chopped fresh thyme (or 1 tsp dried)

• ½ tsp kosher salt

• 1 stick cold butter, cut into small pieces

• ¼ cup ice water

Tart Filling:

• 1 small butternut squash, peeled and diced

• 2 tbsp + 1 tsp olive oil, divided

• kosher salt and pepper, as needed

• 1 tbsp butter

• 1 large onion, sliced

• 2 garlic cloves, minced

• 1 tbsp chopped fresh thyme (or 1 tsp dried)

• 4 oz fresh goat cheese, crumbled

• 1 egg, beaten

• 2 cups baby kale (or arugula)

• 1 tsp lemon juice

• extra fresh thyme, for garnish

Directions

1. Prepare the pastry: In a food processor, combine flour, thyme, and salt. Pulse once or twice. Add the butter and pulse until it resembles pea-sized crumbs. Slowly add ice water, pulsing until the dough clumps together. Shape into a disc, wrap in plastic, and chill for at least 1 hour.

2. Roast the squash: Preheat oven to 400°F. Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, stirring occasionally until tender and golden.

3. Caramelize the onions: In a skillet, heat butter and 1 tbsp olive oil over medium heat. Add onions and a pinch of salt. Cook for 3–4 minutes, then reduce heat to low. Stir occasionally until onions are soft and golden brown. Add garlic and thyme, cooking for another minute. Combine onions with roasted squash and set aside to cool slightly.

4. Assemble the tart: Reduce oven to 375°F. Roll out chilled pastry on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread half the squash-onion mixture over the pastry, leaving a 1-inch border. Crumble half the goat cheese on top. Repeat with the remaining filling and cheese. Sprinkle with extra thyme.

5. Fold the pastry edges gently over the filling, overlapping slightly. Brush pastry edges with beaten egg.

6. Bake: Bake for 45–50 minutes, or until the pastry is golden brown and cooked through.

7. Prepare kale topping: Toss baby kale with 1 tsp olive oil, lemon juice, and a pinch of salt.

8. Serve: Top tart with dressed kale, slice into wedges, and enjoy warm.

Servings and timing

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Variations

• Cheese Swap: Try feta or blue cheese instead of goat cheese for different flavor profiles.

• Different Greens: Use arugula or spinach in place of kale for variety.

• Herb Boost: Add rosemary or sage to the filling for a stronger earthy flavor.

• Gluten-Free: Use a gluten-free flour blend for the pastry.

Storage/Reheating

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10–12 minutes to restore crispness. Freezing is not recommended, as the pastry and vegetables may lose their texture.

FAQs

Can I make the pastry dough ahead of time?

Yes, you can prepare the pastry up to 2 days ahead. Keep it wrapped in plastic in the fridge until ready to roll.

Can I use store-bought pastry?

Absolutely. A ready-made shortcrust or puff pastry can save time and still taste delicious.

Do I need to peel the butternut squash?

Yes, peeling is recommended for a smooth texture, though you can leave the skin on if it’s very thin and tender.

Can I use frozen butternut squash?

Yes, but roast it straight from frozen without thawing to avoid sogginess.

What’s the best way to caramelize onions?

Cook them slowly over low heat, stirring occasionally. Patience is key to achieving that deep golden sweetness.

Can I make this tart vegetarian-friendly?

It already is vegetarian-friendly, though check your cheese if serving strict vegetarians, as some cheeses use animal rennet.

Can I add more vegetables?

Yes, roasted red peppers, mushrooms, or zucchini would all complement the flavors.

How do I prevent the tart base from getting soggy?

Make sure to roast the squash well and allow the filling to cool slightly before adding it to the pastry.

Can I serve this tart cold?

Yes, it can be enjoyed at room temperature or cold, though it tastes best warm with the kale topping.

What wine pairs best with this tart?

A crisp white wine such as Sauvignon Blanc or a light red like Pinot Noir pairs beautifully.

Conclusion

This Butternut Squash, Goat Cheese, and Kale Tart is a deliciously rustic dish that highlights seasonal flavors in a sophisticated yet approachable way. With its flaky herbed crust, caramelized vegetables, and creamy cheese, it makes a wonderful centerpiece for brunch, dinner, or any gathering where you want to impress with minimal fuss.