Butternut Squash, Goats Cheese and Walnut Tart

This butternut squash, goats cheese, and walnut tart is a savory delight with a perfect balance of creamy, nutty, and earthy flavors. I love how the sweetness of roasted squash pairs with tangy goats cheese and crunchy walnuts, all brought together in a rich custard filling and a cheesy pastry base.

Why You’ll Love This Recipe

I like that this tart is both hearty and elegant, making it just as suitable for a family lunch as it is for entertaining guests. I enjoy the texture contrast between the flaky pastry, creamy filling, and crunchy nuts. The addition of sage gives it a lovely aromatic note, which I find makes it even more comforting.

Ingredients

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

For the pastry
110g self raising flour
55g grated cheddar cheese
70g very cold butter
1 tsp paprika
Pinch of salt
3 tbsp beaten egg
handful, of sage leaves (optional)

Filling:
3 eggs
270ml double cream
400g squash (cubed)
1 onion
Few handfuls of spinach
85g soft goats cheese
Large handful of chopped walnuts
Sage leaves
salt and pepper to taste

Directions

1. I start by making the pastry. I rub the butter into the flour, cheddar, paprika, and salt until it resembles breadcrumbs.
2. I add the beaten egg and bring it together into a dough, wrapping it in cling film and chilling it for 30 minutes.
3. I preheat my oven to 180°C (350°F). I roll out the pastry and line a tart tin, then prick the base with a fork.
4. I blind bake the pastry for 15 minutes with baking beans, then remove them and bake for another 5 minutes until lightly golden.
5. Meanwhile, I roast the cubed squash with a drizzle of oil, salt, and pepper for about 20 minutes, until tender.
6. I slice the onion and gently caramelize it in a pan until soft and golden.
7. I whisk together the eggs, double cream, and seasoning to make the custard base.
8. I scatter the roasted squash, caramelized onion, spinach, goats cheese, walnuts, and sage leaves evenly in the tart shell.
9. I pour the custard mixture over the filling.
10. I bake the tart for 25–30 minutes until set and golden on top. I let it cool slightly before slicing.

Servings and Timing

This tart serves 6 people. I usually spend around 30 minutes on preparation, plus 20 minutes roasting the squash, and 25–30 minutes baking the tart.

Variations

Sometimes I swap the goats cheese for blue cheese for a stronger flavor. I also like to add roasted red peppers for extra sweetness or use rocket instead of spinach for a peppery kick. For a nut-free version, I leave out the walnuts and add a little extra cheese.

Storage/Reheating

I keep the tart in the fridge for up to 3 days. I reheat slices in the oven at 160°C (320°F) for about 10 minutes, or until warmed through. It can also be eaten cold, which makes it great for picnics and packed lunches. I don’t recommend freezing it, as the custard filling doesn’t thaw well.

FAQs

Can I make the pastry in advance?

Yes, I prepare it the day before and keep it wrapped in the fridge.

Do I need to peel the butternut squash?

I prefer peeling it, but I can leave the skin on if it’s thin and tender.

Can I use shop-bought pastry?

Yes, I sometimes use shortcrust pastry when I want to save time.

Can I replace the goats cheese with another cheese?

Yes, feta or blue cheese work really well.

Do I have to blind bake the pastry?

Yes, blind baking helps avoid a soggy bottom.

Can I make this tart vegetarian-friendly?

It’s already vegetarian, as long as the cheese is suitable for vegetarians.

Can I add other vegetables?

Yes, roasted peppers, courgettes, or mushrooms make great additions.

How do I stop the filling from being watery?

I make sure to roast the squash properly and wilt the spinach before adding.

Can I use milk instead of cream?

I can, but the texture will be lighter and less rich.

Can I freeze leftover slices?

I don’t recommend freezing this tart, as the cream and cheese filling can split when thawed.

Conclusion

This butternut squash, goats cheese, and walnut tart is a wholesome and flavorful dish that I love serving for lunch or dinner. The combination of creamy custard, earthy squash, tangy cheese, and crunchy walnuts makes it irresistible, and it’s one of my favorite recipes for both comfort and elegance.

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