This butternut squash tart with tomatoes, goat cheese and pepitas is a feast for the eyes and makes a great appetizer or delicious meal.
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.
Making a Butternut Squash Tart
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 toasted. This should only take a couple of minutes.
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.
This dish has the added benefit of being so pretty; a feast for the eyes.
A final touch of sea salt and a drizzle of fig balsamic vinegar for color completes the dish.
Butternut Squash Tart with Tomatoes and Feta
- 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 t sea salt
- fig balsamic vinegar to drizzle optional
- 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 jelly roll pan.
- Peel skin off squash and arrange 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 at 350 or until crust is golden brown.
- Cut and serve.
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.