Roast Butternut Squash Tart Recipe

Name: Roast Butternut Squash Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 8 tbsp (1 stick) butter, chopped; 1/3 cup finely grated Parmesan cheese; 2 None egg yolks; 1 tbsp lemon juice; 1 lb butternut or acorn squash, peeled, seeded and sliced; 1 large zucchini, halved lengthwise, sliced; 2 tbsp olive oil; 4 oz goat cheese or feta cheese, crumbled; 2 None eggs; 1/4 cup light cream; 1 bunch lemon thyme, leaves stripped from stems

Servings: persons

2 1/2 cups flour
8 tbsp (1 stick) butter, chopped
1/3 cup finely grated Parmesan cheese
2 None egg yolks
1 tbsp lemon juice
1 lb butternut or acorn squash, peeled, seeded and sliced
1 large zucchini, halved lengthwise, sliced
2 tbsp olive oil
4 oz goat cheese or feta cheese, crumbled
2 None eggs
1/4 cup light cream
1 bunch lemon thyme, leaves stripped from stems

1
For the pastry, combine flour, butter and Parmesan cheese in food processor. Process to form fine crumbs. Add egg yolks, lemon juice and 1 tbsp chilled water. Pulse until mixture just comes together, adding more water if needed. Wrap in plastic wrap and refrigerate for 30 mins.
2
Preheat the oven to 400u00b0F. Line a baking pan with parchment paper. Arrange squash and zucchini in a single layer on pan. Drizzle with oil and season to taste. Bake for 20-25 mins, until cooked through and golden.
3
Reduce oven temperature to 350u00b0F. Lightly grease a 13 x 4-inch rectangular tart pan with removable bottom. Roll out pastry between 2 sheets parchment paper to a 15 x 6-inch rectangle. Press into prepared pan and trim edges. Prick with a fork. Refrigerate for 15 mins.
4
Line tart crust with parchment paper and fill with pie weights. Bake for 10 mins. Remove weights and paper and bake for 5-10 mins, until golden. Arrange squash, zucchini and cheese in crust.
5
Whisk eggs and cream in small bowl. Season to taste and pour into crust. Scatter with lemon thyme leaves. Bake for 15-20 mins, until just set.

1710

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups flour, 8 tbsp (1 stick) butter, chopped, 1/3 cup finely grated Parmesan cheese, 2 None egg yolks, and more.

Yes, Roast Butternut Squash Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roast Butternut Squash Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions