Go Back
+ servings

Roasted Butternut Squash Tart

Katerina | Diethood
Tender roasted squash is paired with tomatoes, onions, and creamy goat cheese to make this elegant vegetarian main dish.
Servings : 6 servings
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 30 mins


For the Crust
  • Food Processor
  • 2 1/2 cups flour
  • pinch of salt
  • 2 sticks of butter , cold
  • 1/4 cup cold water
For the Filling
  • 1 small butternut squash , peeled and halved (I only used half of it for the tart)
  • olive oil for brushing squash
  • 2 small onions , thinly sliced
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 6 to 10 cherry tomatoes , halved
  • 1/4 cup crumbled goat cheese
  • 1 teaspoon fresh rosemary
  • salt and pepper , to taste
  • olive oil for drizzling


For the Pie Crust (makes 2 pie crusts)
  • In the bowl of a food processor, pulse together flour and salt.
  • Add butter and mix until it resembles a coarse meal.
  • With the machine running, slowly add water and process until a dough comes together.
  • Add more water if dough seems too dry.
  • Divide the dough into two equal size balls and flatten into disks.
  • Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
  • Roll one of the pie crusts out on a floured surface and fit it in tart pan.
  • Refrigerate the other disk of dough, or freeze it for another use.
For the Butternut Squash
  • Preheat oven to 375.
  • Peel and cut the squash in half and scoop out the seeds.
  • Brush each cut side with a bit of olive oil and on a baking sheet roast squash, cut sides down, for 35 minutes.
  • Prepare the onions; thinly slice onions and in a skillet cook in 2 tablespoons butter and 1 teaspoon olive oil over medium heat, stirring occasionally, until soft and golden brown, about 15 minutes.
  • Take out the squash and let cool.
  • Slice the squash, about 1/4-inch thick slices, and arrange on bottom of tart.
  • Sprinkle the caramelized onions over the squash.
  • Arrange the halved cherry tomatoes.
  • Add the crumbled goat cheese.
  • Season with rosemary, salt and pepper.
  • Drizzle with olive oil.
  • Put in the oven for 30 to 40 minutes, or until crust is golden brown.
  • Remove from oven and let cool for 10 minutes before removing the rim and cutting.
  • This tart can be served warm or cold; it tastes great either way.


Calories: 330 kcal | Carbohydrates: 58 g | Protein: 8 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 15 mg | Sodium: 79 mg | Potassium: 586 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 13585 IU | Vitamin C: 32.8 mg | Calcium: 91 mg | Iron: 3.7 mg | Net Carbs: 54 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: American
Keyword: butternut squash recipe, vegetable tart, vegetarian thanksgiving main dish