Description
This Butternut Squash, Goat Cheese, and Kale Tart combines roasted squash, caramelized onions, and creamy goat cheese baked inside a flaky thyme pastry. Topped with fresh baby kale, it’s an elegant yet hearty dish perfect for brunch, cozy dinners, or entertaining guests.
Ingredients
Herbed Pastry:
1 ¼ cups flour, plus extra for rolling
1 tbsp fresh thyme (or 1 tsp dried)
½ tsp kosher salt
1 stick cold butter, cubed
¼ cup ice water
Tart Filling:
1 small butternut squash, peeled and diced
2 tbsp + 1 tsp olive oil, divided
Kosher salt & pepper, to taste
1 tbsp butter
1 large onion, sliced
2 garlic cloves, minced
1 tbsp fresh thyme (or 1 tsp dried)
4 oz goat cheese, crumbled
1 egg, beaten (for pastry wash)
2 cups baby kale (or arugula)
1 tsp lemon juice
Extra thyme, for garnish
Instructions
-
In a food processor, combine flour, thyme, and salt. Pulse with butter until crumbly. Add ice water until dough clumps. Shape into a disc, wrap, and chill 1 hour.
-
Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, salt, and pepper. Roast 30 minutes until tender.
-
In a skillet, heat butter and 1 tbsp olive oil. Cook onions with salt on medium-low until caramelized. Add garlic and thyme. Combine with roasted squash; cool slightly.
-
Lower oven to 375°F (190°C). Roll pastry into a 12-inch circle. Place on parchment-lined sheet. Spread half the squash mixture, top with half the goat cheese, then repeat layers. Garnish with thyme.
-
Fold pastry edges over filling. Brush edges with egg wash. Bake 45–50 minutes until golden.
-
Toss baby kale with 1 tsp olive oil, lemon juice, and salt. Scatter over baked tart before serving.
Notes
- Use store-bought shortcrust or puff pastry for ease.
- Swap goat cheese with feta or blue cheese for variation.
- Use spinach or arugula instead of kale.
- Best served warm, but also delicious at room temperature.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
