Description
A flaky puff pastry tart topped with roasted butternut squash, savory mushrooms, caramelized red onion, creamy goat cheese, and fresh thyme. Perfect for cozy dinners, brunch, or elegant gatherings.
Ingredients
Units
Scale
- 1 sheet puff pastry, about 225 grams, thawed
- 2 cups butternut squash, about 300 grams, peeled and cubed
- 1 1/2 cups mushrooms, about 150 grams, sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup goat cheese, about 75 grams, crumbled
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
Instructions
- Preheat oven to 400°F, which is 200°C, and line a baking sheet with parchment paper.
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tender and lightly caramelized.
- In a skillet over medium heat, add remaining olive oil and sauté mushrooms and red onion for 8 to 10 minutes until softened and lightly golden.
- Roll out puff pastry slightly and place on prepared baking sheet. Score a 1 inch border around edges.
- Spread mushroom and onion mixture inside border. Top with roasted squash and crumbled goat cheese. Sprinkle with fresh thyme.
- Brush pastry edges with beaten egg.
- Bake for 20 to 25 minutes until crust is golden brown and puffed.
- Cool for 5 to 10 minutes before slicing and serving.
Notes
- Roast vegetables in a single layer for best caramelization.
- Sauté mushrooms well to remove excess moisture.
- Reheat leftovers in the oven to maintain crisp texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg