Name: Butternut Squash and Goat Cheese Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 to 8 servings
Ingredients: 225 g (½ lb) puff pastry, thawed; 75 ml (1/3 cup) sour cream; 1 shallot, finely chopped; 1 small butternut squash, peeled; 15 ml (1 tbsp) melted butter; 150 g (5 oz) fresh goat cheese, sliced or crumbled; Salt and pepper

Ingredients

- 225 g (½ lb) puff pastry, thawed
- 75 ml (1/3 cup) sour cream
- 1 shallot, finely chopped
- 1 small butternut squash, peeled
- 15 ml (1 tbsp) melted butter
- 150 g (5 oz) fresh goat cheese, sliced or crumbled
- Salt and pepper

Preparation

- With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
- On a floured work surface, roll out the dough into a 10-inch (25 cm) square. Place the dough on the baking sheet. Spread the sour cream over the entire surface of the dough and top with the shallot.
- Thinly slice the top of the squash with a mandolin. Set aside. Cut the bottom in half, remove the seeds and slice thinly. On the square of puff pastry, place the half slices, overlapping. Continue with the remaining slices so as to cover the entire surface. Brush with the butter. Season with salt and pepper.
- Bake for about 30 minutes or until the dough is cooked and the squash is tender. Add the goat cheese and cook for an additional 3 to 5 minutes, until the cheese is warm. Cut into squares. Serve as a hors-d’oeuvre.

Butternut Squash and Goat Cheese Tart

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Ingredients

Preparation

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