Roasted Squash Tart with Goat Cheese and Thyme

• Vegetarian

• Produce

  • 1 Delicata squash, halved lengthwise, seeded and cut into 1/4-inch slices
  • 1 Shallot, medium

• Condiments

  • 2 tsp Honey
  • 1 tsp Hot sauce

• Baking & Spices

  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 3 tsp Olive oil

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

• Dairy

  • 2 oz Goat cheese
  • 2 tbsp Parmesan cheese

Found on bourbonandhoney.com

Description

Ingredients

• 1 delicata squash, halved lengthwise, seeded and cut into 1/4-inch slices
• 1 medium shallot, thinly sliced
• 3 teaspoons olive oil, divided
• Pinch of salt and pepper
• 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce box)
• 2 teaspoons honey
• 1 teaspoon hot sauce
• 2 ounces goat cheese, crumbled
• 2 tablespoons shaved Parmesan cheese

Directions

• Heat oven to 400°F. In a medium bowl, toss the squash, shallot, 2 teaspoons of the olive oil, a pinch of salt and pepper. Spread into a single layer on a large baking sheet.
• Bake 20 to 25 minutes, tossing once until the squash is browned and crisp tender.
• Line a large rimmed baking sheet with parchment paper. Unfold the thawed puff pastry on the parchment paper.
• Brush pastry with beaten egg. Bake 5 to 7 minutes, or until the bottom of the pastry begins to brown and top begins to puff.
• Evenly place the shallot on the pastry then arrange the squash in an overlapping pattern as needed and leaving a 1/2 border.
• In a small bowl, stir together remaining teaspoon olive oil, honey and red pepper sauce. Brush mixture over the squash slices. Top with goat cheese, shaved Parmesan and a pinch of salt and pepper. Bake until pastry is deep golden brown and cooked through, an additional 15 to 20 minutes.
• Serve tart with a drizzle of honey if desired.

Nutrition