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Butternut Squash & Goats' Cheese Tart

Butternut Squash & Goats' Cheese Tart

Rating
4.5rating out of 5

(745 reviews from our customers)

Prep Time

40 min

Cuisine

British

Sweet butternut squash is the perfect topper for smooth goats' cheese, aromatic rosemary and red onion. Serve your puff pastry tart with spinach salad, candied pecans and balsamic dressing.

Prep Time

40 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
fresh-rosemary
5g rosemary
Pecan-nuts
1 bag of pecan nuts (25g) †
Baby-spinach
80g baby leaf spinach
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
puff pastry
120g traditional puff pastry †
75g goat's cheese
75g goats' cheese †
Butternut-sqaush
1 whole butternut squash
You Will Need
Non-stick baking paper, olive oil, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 5g rosemary
  • 1 bag of pecan nuts (25g)<span class="strong">†</span>
  • 80g baby leaf spinach
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
  • 75g soft goats cheese<span class="strong">†</span>
  • Whole butternut squash
Typical Values per 100g per serving
Energy 521 kJ
124 kcal
2292 kJ
548 kcal
Fat
of which saturates
7.7 g
3.6 g
34.1 g
15.8 g
Carbohydrate
of which sugars
4.8 g
3 g
20.9 g
13.1 g
Fibre 1.7 g 7.7 g
Protein 3.3 g 14.5 g
Salt 0.16 g 0.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
5g rosemary
rosemary (100%)
1 bag of pecan nuts (25g)
pecan nut halves (100%)
80g baby leaf spinach
spinach
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water
75g soft goats cheese
goats milk, salt, citrus fibre, starter, microbial rennet (v), preservative: potassium sorbate
Whole butternut squash
butternut squash
Allergens
  • Allergens highlighted by † (nut, sulphites, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2341 - Butternut Squash & Goats' Cheese Tart

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the butternut squash and cut in half using a sharp knife, scoop out the seeds with a spoon and discard, then slice the squash into half-moons

Add the sliced squash to a baking tray with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for an initial 10-15 min or until starting to soften

2 2341 - Butternut Squash & Goats' Cheese Tart

Meanwhile, snap the pecans in half, lengthways

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pecan halves, 1 tbsp [2 tbsp] sugar and 50ml [75ml] cold water

Cook for 8-10 min or until the liquid has reduced

Remove the pan from the heat and leave the pecans to harden – these are your candied pecans

3 2341 - Butternut Squash & Goats' Cheese Tart

Peel and finely slice the red onion[s]

Once the butternut squash is starting to soften, add the sliced onion to the tray with the butternut squash and return to the oven for a further 8-10 min or until everything's softened

4 2341 - Butternut Squash & Goats' Cheese Tart

Meanwhile, wash the baby leaf spinach, then add half of it to a colander

Pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze the water out of the spinach as much as you can

5 2341 - Butternut Squash & Goats' Cheese Tart

Unroll the puff pastry and cut it into 2 [4] squares

Line a baking tray with non-stick baking paper

Add the pastry squares to the tray and score a 1cm border around the edge of the pastry with a knife

Tip: Prick the inside of the border all over with a fork (this will stop you getting a soggy bottom!)

Strip the rosemary leaves from their stems, discard the stems

6 2341 - Butternut Squash & Goats' Cheese Tart

Once the squash is cooked, gently spread the centre of the pastry squares with the goats' cheese using a spoon

Top with the roasted butternut squash, half of the roasted red onion, the wilted spinach and the rosemary leaves

Drizzle with a little olive oil and put the tray in the oven for 15 min or until the pastry is golden and crisp and the edges have puffed up

7 2341 - Butternut Squash & Goats' Cheese Tart

Whilst the tarts are cooking, add the balsamic vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt to a large bowl

Add the remaining roasted red onion, remaining baby leaf spinach and candied pecans and give everything a good mix up – this is your spinach and pecan salad

8

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Serve the butternut squash & goats' cheese tarts with the spinach and pecan salad to the side

Enjoy!

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