Butternut Squash, Goat Cheese, and Kale Tart

This savory tart combines flaky herbed pastry with roasted butternut squash, creamy goat cheese, and tender kale. I love how each bite layers buttery crust with sweet roasted squash, tangy cheese, and earthy greens, making it both elegant and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for showcasing fall flavors in a dish that feels refined yet comforting. The homemade herbed crust adds depth, the goat cheese brings a tangy creaminess, and the squash gives it a sweet, roasted balance. I also enjoy how versatile it is it works as a main dish for brunch or dinner, or as a beautiful appetizer.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Herbed Pastry

1 ¼ cups flour, plus extra
1 tbsp chopped fresh thyme, or 1 tsp dried
½ tsp kosher salt
1 stick cold butter, cut into small pieces
¼ cup ice water

Tart Filling

1 small butternut squash, peeled and diced
2 tbsp + 1 tsp olive oil, divided
kosher salt and pepper, as needed
1 tbsp butter
1 large onion, sliced
2 garlic cloves, minced
1 tbsp chopped fresh thyme, or 1 tsp dried
4 oz fresh goat cheese, crumbled
1 egg, beaten
2 cups baby kale, or arugula
1 tsp lemon juice
extra fresh thyme, as needed

Directions

1. I begin with the pastry: in a bowl, I combine flour, thyme, and salt. I cut in the cold butter until the mixture resembles coarse crumbs. I drizzle in ice water, mixing until the dough comes together. I wrap it in plastic and chill for at least 30 minutes.
2. While the dough chills, I preheat the oven to 400°F (200°C). I toss the butternut squash with 2 tbsp olive oil, salt, and pepper, then roast for 20–25 minutes until tender and caramelized.
3. In a skillet, I melt butter with 1 tsp olive oil, then cook the onion slowly over medium-low heat until caramelized, about 25 minutes. I add garlic and thyme for the last minute of cooking.
4. On a floured surface, I roll out the pastry dough into a circle and transfer it to a parchment-lined baking sheet.
5. I scatter the roasted squash, caramelized onions, and crumbled goat cheese over the center of the pastry, leaving a border around the edges.
6. I fold the pastry edges up over the filling, pleating as needed to form a rustic tart. I brush the crust with beaten egg.
7. I bake for 35–40 minutes until the crust is golden and crisp.
8. While it bakes, I toss the baby kale with lemon juice, salt, and pepper.
9. Once out of the oven, I top the tart with the fresh kale and extra thyme before serving warm.

Servings and Timing

This tart serves about 6 people. It usually takes me 30 minutes to prepare and about 1 hour to cook, so I set aside 1 hour and 30 minutes in total.

Variations

Sometimes I use feta instead of goat cheese for a saltier bite, or add roasted red peppers for extra sweetness. I also enjoy swapping the kale for arugula to give the tart a peppery finish. For a richer version, I spread a thin layer of ricotta on the pastry before adding the toppings.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a 350°F (175°C) oven for about 10 minutes until warmed through and the crust is crisp again. I don’t recommend microwaving because it softens the pastry.

FAQs

Can I make the pastry ahead of time?

Yes, I often prepare the dough a day in advance and keep it chilled until ready to roll.

Do I need to peel the butternut squash?

Yes, peeling gives the tart a smoother texture, but I make sure to cut it into small, even cubes so it roasts evenly.

Can I use store-bought pastry?

Yes, if I’m short on time, I sometimes use puff pastry or pie crust instead of making it from scratch.

How do I keep the tart crust from getting soggy?

I roast the squash well so it’s caramelized and not watery, and I avoid overloading the tart with too much filling.

Can I serve this tart cold?

Yes, it tastes good at room temperature or chilled, though I prefer it warm with the crust crisp.

What’s the best type of goat cheese to use?

I like using a fresh, soft goat cheese that crumbles easily, but aged varieties also add great flavor.

Can I freeze the tart?

Yes, I can freeze it after baking just let it cool, wrap tightly, and reheat in the oven straight from frozen.

Can I add protein to this tart?

Yes, crumbled sausage or prosciutto pairs nicely with the flavors of squash and goat cheese.

Can I use sweet potato instead of butternut squash?

Yes, sweet potato works beautifully and gives a similar sweetness.

What can I serve with this tart?

I like serving it with a green salad or a bowl of soup for a complete meal.

Conclusion

I love making this butternut squash, goat cheese, and kale tart because it’s hearty, colorful, and full of autumn flavor. The flaky herbed crust, creamy cheese, and roasted vegetables come together beautifully, making it a dish I enjoy serving for both casual dinners and special occasions.

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