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Butternut Squash, Goats Cheese and Walnut Tart

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A savory tart with roasted butternut squash, tangy goats cheese, crunchy walnuts, and caramelized onion in a creamy custard base, all encased in a cheesy pastry crust with hints of sage.

Ingredients

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)

3 eggs (for filling)

270ml double cream

400g butternut squash, cubed

1 onion

Few handfuls of spinach

85g soft goats cheese

Large handful of chopped walnuts

Sage leaves (for filling)

Salt and pepper, to taste

Instructions

  1. Make the pastry: rub butter into flour, cheddar, paprika, and salt until it resembles breadcrumbs.
  2. Add beaten egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.
  3. Preheat oven to 180°C (350°F). Roll out pastry and line a tart tin, then prick the base with a fork.
  4. Blind bake for 15 minutes with baking beans, remove them, then bake for another 5 minutes until lightly golden.
  5. Roast the cubed squash with oil, salt, and pepper for about 20 minutes until tender.
  6. Slice onion and caramelize in a pan until soft and golden.
  7. Whisk together eggs, double cream, salt, and pepper for the custard base.
  8. Scatter roasted squash, caramelized onion, spinach, goats cheese, walnuts, and sage evenly in the tart shell.
  9. Pour custard mixture over the filling.
  10. Bake for 25–30 minutes until set and golden on top. Let cool slightly before slicing.

Notes

Store in the fridge for up to 3 days.

Reheat slices in the oven at 160°C (320°F) for 10 minutes, or enjoy cold.

Swap goats cheese for blue cheese or feta for variation.

For nut-free, omit walnuts and add extra cheese.

Shop-bought shortcrust pastry can be used to save time.

Nutrition

Find it online: https://justsosavory.com/butternut-squash-goats-cheese-and-walnut-tart/