Butternut Squash Tart with Tomatoes and Feta
This butternut squash tart with tomatoes, goat cheese and pepitas is a feast for the eyes and makes a great appetizer or delicious meal.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Recipes
Cuisine Appetizer
Servings 20
Calories 115 kcal
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.
Serving: 1 g Calories: 115 kcal Carbohydrates: 12 g Protein: 3 g Fat: 6 g Saturated Fat: 2 g Polyunsaturated Fat: 4 g Cholesterol: 3 mg Sodium: 217 mg Fiber: 1 g Sugar: 2 g
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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