Butternut Squash Tart with Tomatoes and Feta
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 t 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 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.
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