This easy butternut squash tart recipe is a great fall appetizer, party dish, or light meal that uses end of the season garden tomatoes, roasted squash, and goat cheese.
It seems like butternut squash is available at any time of year. However, if you are growing this squash, or still shopping the farmer's markets, fall is the best time for this tasty vegetable. Or is it a fruit?
Recently I picked up a nice one and made a butternut squash tart with tomatoes, goat cheese, and a few pepitas.
I really like the creaminess of the squash, with the tangy tomatoes and brightness of the goat cheese. The roasted pepita seeds added a nutty crunch, bringing all the flavors together.
Roasting Butternut Squash
First, cut and roast the squash. Remove the seed but you can leave the rind on at this point.
I also dry-pan roasted the pepitas. Just use a non-stick frying pan and heat the seeds moving them around until roasted. This should only take a couple of minutes.
Be the first to receive new posts and get access to our Subscribers Only Page.
Making the Crust
If I have the time, I like to make my own pie crust. I make enough to line a large jelly roll pan. However, you can use store bought pie crust. If your pan is large you will need enough dough that would make a top and bottom crust to cover the pan.
You could also make this tart with puff pastry dough.
Making the Butternut Squash Tart
- Press the pie dough into a jelly roll or deep baking sheet.
- Layer the roasted squash slices in rows followed by half slices of tomatoes.
- Then sprinkle goat cheese and roasted pepitas on top.
- Bake at 350 degrees for 35-40 minutes.
- Drizzle with a little sea salt and fig balsamic vinegar (optional)
This dish has the added benefit of being so pretty; a feast for the eyes. I've brought it to parties and served it at get togethers at our home and it's always well received.
A final touch of sea salt and a drizzle of fig balsamic vinegar for color completes the dish.
More Butternut Squash Recipes
Butternut Squash Tart with Tomatoes and Goat Cheese
Ingredients
- 2 pie crusts top & bottom
- 1 large butternut squash
- 4 large tomatoes cut in half slices
- 4 oz goat cheese
- 1/4 cup pepitas
- 1 teaspoon sea salt
- fig balsamic vinegar to drizzle optional
Instructions
- Cut off the top and bottom of the squash.
- Slice in half lengthwise.
- Slice into 1 inch slices.
- Place squash slices on a cookie sheet and drizzle with olive oil
- Roast in a 400 degree oven for 15 mins, or until the squash is fork tender
- Roast pepitas in a dry skillet for 3-4 mins. Set aside.
- Press pie crusts in a jelly roll pan or deep baking sheet.
- Peel the skin off the roasted butternut squash and arrange it on the pie crust with tomatoes in any pattern you like.
- Top with bits of cheese followed by roasted pepitas.
- Sprinkle with sea salt and drizzle with fig balsamic vinegar.
- Bake for 35-40 minutes at 350 or until the crust is golden brown.
- Cut and serve.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Quinn Caudill
This sounds so good. Thanks for sharing with us at Throwback Thursday. Pinned and shared!
Leanna
This looks delicious. I love squash. This topping would be good on puff pastry, or pizza dough, or a pita. I love your idea. Pinned
Patti Estep
Hi Leanna,
Puff pastry, pizza dough and pita would all be great ideas to try.
Thanks for stopping by,
Patti
Helen at the Lazy Gastronome
What a great idea! Thanks for sharing on the What's for Dinner link up!
Jenn - a traveling Wife
Tarts are the best because they are usually easy to throw together but their visual appeal is always beautiful. This look amazing!
Patti Estep
Hi Jenn,
I agree and they are sort of like a fancy pizza and everyone loves pizza, right?
Thanks for stopping by,
Patti