A rustic, golden tart with spiral of roasted butternut squash nestled in melted goat cheese topped with snappy kale salad.

Roasted Butternut Squash and Goat Cheese Tart with Kale Salad

Name: Roasted Butternut Squash and Goat Cheese Tart with Kale Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 tbsp sugar; 1/2 tsp kosher salt; 1/4 cup vegetable oil; 1/3 cup water ice; 1 1/2 cups butternut squash diced; 2 tsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; salt to taste; black pepper freshly ground, to taste; 2 oz goat cheese; 1/2 small red onion thinly sliced; 1 tbsp white wine vinegar; 1 bunch kale ribs removed, leaves sliced; 1/4 cup pecans toasted and chopped; salt to taste; black pepper freshly ground, to taste

Autumnal vegetable tart with tangy goat cheese and crispy crust.

Category Brunch

Prep 30 minutes

Cook 45 minutes

Style American

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · January 14, 2023

A little about this dish

Brunch calls for something seasonal yet interesting. This recipe features roasted butternut squash, hearty kale, and creamy goat cheese on top of a crispy cornmeal crust.

Ingredients (for 2)

All-purpose flour — 1/2 cup
Cornmeal — 1/2 cup
Sugar — 1 tbsp
Kosher salt — 1/2 tsp
Vegetable oil — 1/4 cup
Water — 1/3 cup — ice
Butternut squash — 1 1/2 cups — diced
Olive oil — 2 tsp
Smoked paprika — 1/2 tsp
Garlic powder — 1/2 tsp
Salt — — to taste
Black pepper — — freshly ground, to taste
Goat cheese — 2 oz
Red onion — 1/2 small — thinly sliced
White wine vinegar — 1 tbsp
Kale — 1 bunch — ribs removed, leaves sliced
Pecans — 1/4 cup — toasted and chopped
Salt — — to taste
Black pepper — — freshly ground, to taste

Preparation

Step 1 — 🌡️🔥👉

Preheat the oven to 425 degrees F (218 C).
Step 2 — 🥣🌾🌽🧂

In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Add the vegetable oil and mix with a fork or pastry cutter until crumbly.
Step 3 — 💧❄️🕰️

Add the ice water and mix until the dough comes together. Gather into a ball, flatten into a disc, cover with plastic wrap and chill for 30 minutes or until firm.
Step 4 — 🍞👉🌬️📏

On a lightly floured surface, roll out the dough to approximately 1/8 inch (.3 cm) thick. Using a knife, plate, or biscuit cutter, cut out two rounds that are 7 inches (18 cm) in diameter. Transfer to a baking sheet lined with parchment paper and chill while you prepare the filling.
Step 5 — 🍠🔥🥄🌶️

Toss the diced butternut squash with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 15-20 minutes until tender and lightly brown on the edges on a separate baking sheet.
Step 6 — 🍴🧀🔥🍠🥧

Crumble the goat cheese into the center of each chilled crust, leaving a 1 1/2 inch (4 cm) border around the edges. Arrange the roasted butternut squash on top of the goat cheese in a spiral pattern. Fold the crust over the edges of the butternut squash slightly (the center will remain exposed). Bake for 20-25 minutes until the crust is golden brown.
Step 7 — 🥬🥗🌰🧂

In a medium bowl, whisk together the red onion, white wine vinegar, and a pinch of salt. Add the kale and pecans and toss to coat. Salt and pepper to taste.
Step 8 — 🍴🍰🥬

Slice the tart into wedges and serve with the kale salad on top or on the side.

A final fox tip

For a more decadent brunch, top the baked tart with a poached or fried egg. This tart can easily be adapted to use a variety of seasonal vegetables such as roast carrots or broccoli. Kids can help by whisking together the salad dressing and arranging the butternut squash on top of the goat cheese.