Butternut Squash and Goat Cheese Tart
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- 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 œufs
- 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 une 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
- Remplacez la pancetta par des champignons pour une option végétarienne.
- Faites rôtir la courge à l’avance pour gagner du temps de préparation.
- Utilisez un moule à tarte à fond amovible pour faciliter le service.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 115mg
This rustic savory tart combines the creamy sweetness of roasted butternut squash with tangy goat cheese, crispy pancetta, and crunchy toasted hazelnuts, all nestled in a buttery, flaky crust. It’s an elegant yet comforting dish perfect for brunch, lunch, or a light dinner paired with a fresh salad.
Why You’ll Love This Recipe
This tart is a delightful blend of flavors and textures: sweet roasted squash, savory pancetta, creamy goat cheese, and nutty hazelnuts. It’s simple enough for a weekday meal but sophisticated enough for entertaining. Each slice delivers warmth, richness, and the kind of seasonal comfort that makes it an autumn and winter favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- pie crust (store-bought or homemade)
- butternut squash, peeled and diced
- olive oil
- salt and pepper to taste
- pancetta or bacon, diced
- eggs
- heavy cream
- milk
- crumbled goat cheese
- grated parmesan
- toasted hazelnuts, chopped
- fresh thyme leaves
Directions
- Preheat the 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 about 20 minutes, or until tender and golden. Set aside to cool slightly.
- In a skillet, cook pancetta or bacon over medium heat until crisp. Transfer to a plate lined with paper towels to drain.
- Roll out the pie crust and fit it into a tart pan. Trim the edges and prick the base with a fork. Pre-bake the crust for 10 minutes, then remove from the oven and set aside.
- In a bowl, whisk together the eggs, heavy cream, and milk. Season lightly with salt and pepper.
- Spread the roasted squash evenly over the bottom of the pre-baked tart shell. Top with pancetta and crumbled goat cheese.
- Pour the egg mixture over the filling, then sprinkle the top with parmesan cheese, fresh thyme leaves, and toasted hazelnuts.
- Bake the tart for 30–35 minutes, or until the filling is set and lightly golden.
- Allow to cool slightly before slicing. Serve warm or at room temperature with a side salad.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 25 minutes
Roasting and pre-baking time: 30 minutes
Baking time: 35 minutes
Total time: About 1 hour 30 minutes
Variations
- Vegetarian option: Omit pancetta and increase the goat cheese or add sautéed mushrooms for depth.
- Cheese alternatives: Try blue cheese or feta for a stronger flavor profile.
- Nut-free: Skip the hazelnuts or replace them with sunflower seeds for crunch.
- Herb variation: Use rosemary or sage instead of thyme for a different aromatic note.
- Crust substitute: Use puff pastry or phyllo dough for a different texture.
Storage/reheating
Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. Avoid microwaving, as it may make the crust soggy. The tart can also be frozen: wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I make this tart ahead of time?
Yes, the tart can be baked a day in advance and reheated before serving. It also holds well at room temperature.
What size tart pan should I use?
A standard 9-inch tart pan with a removable bottom works best for even baking and easy serving.
Can I use frozen butternut squash?
Yes, but thaw and pat dry before roasting to prevent excess moisture.
How do I prevent the crust from becoming soggy?
Pre-baking the crust and ensuring the squash is not too wet after roasting helps keep the base crisp.
Can I make this tart without a tart pan?
A shallow pie dish can be used, though the shape and edges may be less defined.
Is this tart suitable for freezing?
Yes, it freezes well. Cool completely, wrap tightly, and freeze for up to a month.
Can I substitute goat cheese?
Yes, use feta, ricotta, or cream cheese for a milder or creamier alternative.
What can I serve with this tart?
It pairs well with a simple arugula or mixed green salad dressed with lemon vinaigrette.
Can I use other types of squash?
Yes, kabocha or acorn squash make excellent substitutes with similar flavor and texture.
How long should the tart rest before slicing?
Let it rest for at least 10–15 minutes after baking for clean, neat slices.
Conclusion
This butternut squash and goat cheese tart is a beautiful, flavorful dish that showcases seasonal ingredients in a simple yet elegant way. With its balance of savory, sweet, and nutty elements, it makes an ideal centerpiece for brunch, lunch, or a light dinner. Easy to make ahead and versatile in presentation, it’s a recipe you’ll return to throughout the cooler months.
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