This rustic and elegant tart brings together the rich flavors of roasted butternut squash, tangy goat cheese, crispy pancetta, and crunchy hazelnuts—all nestled in a buttery, flaky crust. It’s a beautiful balance of sweet and savory elements, ideal for brunches, lunches, or light dinners paired with a fresh salad.
Why You’ll Love This Recipe
This tart is a delightful blend of textures and flavors. The natural sweetness of roasted squash contrasts beautifully with the salty pancetta and creamy goat cheese. Toasted hazelnuts add a nutty crunch, while fresh thyme introduces subtle herbal notes. It’s perfect for entertaining, yet simple enough for a cozy evening meal. You can even prepare it in advance and reheat before serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 pie crust (store-bought or homemade)
2 cups butternut squash, peeled and diced
1 tbsp olive oil
Salt and pepper to taste
1/2 cup pancetta or bacon, diced
3 eggs
1/2 cup heavy cream
1/4 cup milk
1/2 cup crumbled goat cheese
1/4 cup grated parmesan
1/4 cup toasted hazelnuts, chopped
1/2 tsp fresh thyme leaves
Directions
- Preheat oven to 375°F (190°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and golden brown. Set aside to cool slightly.
- In a skillet over medium heat, cook the pancetta or bacon until crisp. Drain on paper towels to remove excess fat.
- Roll out the pie crust and place it into a tart pan, pressing it into the corners. Trim any overhang and prick the base with a fork.
- Pre-bake the tart shell for 10 minutes, then remove from the oven and let cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper to taste.
- Distribute the roasted squash, pancetta, and crumbled goat cheese evenly over the tart crust.
- Pour the egg mixture gently over the filling. Sprinkle with grated parmesan, thyme leaves, and chopped hazelnuts.
- Bake the tart for 30–35 minutes, or until the filling is set and the top is lightly golden.
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature, ideally with a fresh green salad.
Servings and timing
This recipe serves 6 and requires approximately 60 minutes total: 20 minutes for preparation and 40 minutes for baking and roasting.
Variations
- Vegetarian Option: Omit the pancetta or bacon for a meat-free version.
- Different Cheeses: Substitute goat cheese with feta, blue cheese, or ricotta for a different flavor profile.
- Crust Alternatives: Use a puff pastry sheet or a whole wheat tart shell for variation.
- Add Greens: Include sautéed spinach or kale for an extra nutrient boost.
- Sweet Notes: Add a drizzle of honey or a few caramelized onions for more depth and sweetness.
Storage/Reheating
Store leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for about 10 minutes or until warmed through. Avoid microwaving, as it may affect the crust’s texture.
FAQs
Can I make this tart ahead of time?
Yes, it can be made a day in advance. Reheat in the oven before serving to restore the crust’s crispness.
Can I freeze this tart?
Yes, the fully baked tart can be frozen. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven from frozen or thaw overnight in the refrigerator first.
Can I use frozen butternut squash?
Yes, just ensure it is thawed and patted dry before roasting to avoid excess moisture in the tart.
What if I don’t have a tart pan?
You can use a standard pie dish. The edges may be slightly different, but the baking time and method remain the same.
How do I know when the tart is done?
The center should be set and not jiggly when you gently shake the pan. The top should be golden and lightly puffed.
Can I make this tart without dairy?
Yes, substitute plant-based cream and milk alternatives, and use dairy-free cheese for a dairy-free version.
Is there a nut-free version?
Simply omit the hazelnuts or replace them with sunflower seeds or pumpkin seeds for a crunch without the allergens.
Can I make mini tarts?
Yes, divide the filling among mini tart pans or muffin tins and reduce baking time to about 20–25 minutes.
Can I use other squash varieties?
Absolutely. Acorn squash or kabocha are good substitutes, though they may vary slightly in sweetness and texture.
What pairs well with this tart?
A crisp green salad with lemon vinaigrette or a simple arugula salad complements the richness of the tart beautifully.
Conclusion
The Butternut Squash and Goat Cheese Tart is a delightful dish that brings seasonal ingredients together in a harmonious and satisfying way. Whether served as a main course or a side, it offers warmth, flavor, and elegance in every slice. With its versatility and make-ahead potential, it’s a perfect addition to your culinary repertoire.
Print
Butternut Squash and Goat Cheese Tart
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Halal
Description
Cette tarte rustique et salée est composée de courge musquée tendre rôtie, de fromage de chèvre acidulé, de pancetta croustillante et de noisettes grillées nichées dans une croûte dorée et feuilletée – un équilibre parfait entre crémeux, croquant, sucré et salé.
Ingredients
- 1 croûte à tarte (du commerce ou maison)
- 2 tasses de courge musquée, pelée et coupée en dés
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre au goût
- 1/2 tasse de pancetta ou de bacon, coupé en dés
- 3
- 1/2 tasse de crème épaisse
- 1/4 tasse de lait
- 1/2 tasse de fromage de chèvre émietté
- 1/4 tasse de parmesan râpé
- 1/4 tasse de noisettes grillées, hachées
- 1/2 cuillère à café de feuilles de thym frais
Instructions
- Préchauffer le four à 375°F (190°C).
- Mélangez les dés de courge butternut avec l’huile d’olive, le sel et le poivre. Étalez-les sur une plaque de cuisson et faites-les rôtir 20 minutes ou jusqu’à ce qu’ils soient tendres et dorés. Réservez.
- Faire cuire la pancetta ou le bacon dans un poêle à feu moyen jusqu’à ce qu’ils soient croustillants. Égoutter sur du papier absorbant.
- Étalez la pâte à tarte et placez-la dans un moule à tarte. Coupez les bords et piquez le fond à la fourchette. Précuisez la pâte 10 minutes, puis réservez.
- Dans un bol, fouettez les œufs, la crème et le lait. Salez et poivrez.
- Répartir la courge rôtie, la pancetta et le fromage de chèvre sur le fond de tarte. Verser le mélange d’œufs par-dessus.
- Saupoudrer de parmesan, de thym et de noisettes grillées.
- Cuire au four pendant 30 à 35 minutes, jusqu’à ce que le dessus soit pris et légèrement doré.
- Laisser refroidir légèrement avant de trancher et de servir avec une salade verte.
Notes
- La précuisson de la croûte garantit qu’elle reste croustillante et feuilletée.
- Remplacez la pancetta par des champignons pour une option végétarienne.
- Utilisez des noisettes grillées pour plus de profondeur de saveur et de croquant.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 115mg
Your email address will not be published. Required fields are marked *