This savoury butternut squash and goats’ cheese tart with walnuts and rosemary is ideal for midweek dinner. Serve it with simple side salad for a quick, fuss-free and delicious meal!
Happy New Year!!! Welcome to the first post of 2020! I hope you all had fantastic Christmas and New Year! I’m happy to report that after visiting my family and friends and doing a little bit of travelling across the Europe, my batteries are fully charged and I’m ready to tackle the new decade!
Butternut squash & goats’ cheese tart
As we all ease into the new year and try to make it through the least likeable month, aka January, easy and fuss-free meals are what most of us want. So today’s recipe for butternut squash and goats’ cheese tart is just that. It requires minimum effort, but delivers great taste.
Made with only 8 basic ingredients, this savoury tart is a great option when you can’t be bothered spending too much time in the kitchen and would rather hibernate under the blanket. Which is basically how I always feel at this time of the year…
What’s so great about this savoury tart recipe?
Just like my mixed tomato & cheese tartlet, this recipe is sooooo simple! Firstly, it’s super easy and doesn’t require tons of different ingredients to make it. Secondly, it’s relatively quick to make. It can all be made and ready at your table in under an hour.
There is no fancy equipment or any complicated techniques required to make this butternut squash & goats’ cheese tart. Using the pre-rolled puff pastry is super convenient and it’s a great shortcut to a tasty meal.
Simply chop, bake, scatter and bake again. That’s all!
What ingredients will I need to make this meal?
As mentioned above, there are only 8 basic ingredients needed for this tart. Let’s start with the main ingredient, butternut squash. You will need roughly about 350 g of it. But feel free to load it up with some more, if you you fancy it.
Next on the list are some walnuts. Note, you can use any other type of nut, so don’t feel restricted. Hazelnuts or pine nuts will work well too. You will also need a pack of ready rolled puff pastry, couple of tablespoons of tomato chutney, some good quality goats’ cheese (the soft kind) and fresh rosemary.
Other ingredients are very simple kitchen essentials, like olive oil, egg and some seasoning.
How to prepare butternut squash & goats’ cheese tart
The process is super simple and couldn’t be easier! Start with placing peeled butternut squash in a medium roasting tin. Drizzle with some olive oil and season with some salt and pepper. Place in the oven and roast it for about 15- 20 minutes until soften and slightly golden. Add the walnuts to the last couple of minutes of roasting.
Once your squash is baked, prepare pastry. Roll it onto baking tray and score about 1cm boarder around. Using fork, prick inside of the boarder all the way to the bottom of the tray.
After that, simply load up all of the ingredients onto the pastry. Start with spreading the chutney inside of the boarder. Next, add the goats’ cheese chunks. No need to be precise, just scatter them all over. Top with roasted squash and nuts and brush the boarder with egg wash.
Add fresh rosemary, final drizzle of olive oil, season some more and place back in the oven for another 20 minutes, until crispy and golden brown. Serve it with your favourite side salad. How simple was that?
Can this recipe be made ahead?
This butternut squash & goats’ cheese tart can be made ahead. Simply assemble the tart on a baking tray, cover and store in the fridge for up to 24- hours. You may have to add couple more minutes to the cooking time. This tart is best when eaten on the same day.
Thank you for reading today’s post and the recipe! I hope you enjoyed it! Remember, if you try this, or any other of my recipes, leave me a comment and a rating below! It will be great to hear from you!
Have a great weekend and talk soon!
This savoury tart is great to serve as midweek dinner with side salad
- 350 g butternut squash peeled and chopped into wedges
- 2 tbsp olive oil
- 50 g walnuts
- 1 pack ready rolled puff pastry 320 g
- 2 tbsp tomato chutney or any chutney of your choice
- 100 g goats cheese
- 2 medium rosemary sprigs roughly chopped
- 1 small egg beaten, for glazing
Pre heat the oven to 200 C (180 C fan). Place the butternut squash in a medium roasting tin and toss with 1 tbsp of olive oil. Season with salt and pepper and roast for about 15 minutes until it begins to soften and turns golden. Add walnuts and roast for a couple more minutes.
Roll out the puff pastry into a baking tray. Score about 1 cm boarder around it and prick the inside of the boarder with fork, all the way to the bottom of the baking tray. Spread the chutney up to the scored boarder and scatter the small chunks of goats' cheese all over.
Add roasted butternut squash and walnuts. Brush the scored boarder with some egg wash. Drizzle with the remaining olive oil, season some more and place back in the oven for about 20 minutes until crisp and golden. Allow it to cool for a couple of minutes. Serve with side salad. Enjoy!
Recipe adapted from Waitrose.