Butternut Squash Chevre Tart - Grand Central Bakery

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Butternut Squash Chevre Tart

This tart can be topped with any vegetables in season. Try it with fresh asparagus in the spring and zucchini or tomatoes in the summer. You can roast the squash and make the chevre filling up to 3 days ahead of time. Be sure to defrost the U-Bake Puff Pastry before starting.

Makes one 12 x 8-inch tart. Serves 4 as a main dish, 6-8 as a starter.

1 12 x 8-inch rectangle Grand Central U-Bake Classic Puff Pastry
8-12 ounces peeled and cubed butternut squash or other fresh or roasted vegetables
1 tablespoon olive oil
1/2 teaspoon kosher salt for filling, plus a dash for vegetables
1/2 teaspoon black pepper for filling, plus a dash for vegetables
2 tablespoons softened unsalted butter
5 ounces cream cheese
5 ounces chevre
1 egg
2 teaspoons chopped tarragon, basil or rosemary
1/2 cup diced sweet onion
2-3 slices bacon, cooked and crumbled (optional)

Prepare to bake
Defrost puff pastry overnight in the refrigerator or on the counter for about 1 ½ hours. Unroll sheet and cut a 12 x 8 inch rectangle. Refrigerate rectangle while you prepare filling and return remaining pastry to freezer for future use. Line a baking sheet with parchment paper or silicone baking mat.

Make filling
Toss butternut squash cubes in olive oil and roast for about 30 minutes at 350 degrees. Use a strong arm or the paddle attachment of an electric stand mixer on medium speed to cream butter, cream cheese and chevre for 1 minute until smooth. Add egg, salt and pepper and mix another 30 seconds until fully incorporated. Fold in fresh herbs and onion by hand.

Ready the puff pastry
Pull puff pastry from the refrigerator and place on lined baking sheet. Use a paring knife to trace a smaller rectangle on the puff pastry, leaving a 1-inch border. Be careful not to cut all the way through the dough. The 1-inch border will puff up and be the edge of the tart. Use a fork to dock, or poke small holes in, the center rectangle.

Fill and chill tart
Spread chevre filling in center of tart (to desired thickness; you may have a little left over), on top of the docked dough to inside edge of border, and arrange squash cubes decoratively on top of filling. Add crumbed bacon if desired. Chill tart for 20 minutes.

While tart is chilling, preheat oven to 375°F.  Bake tart for 30-35 minutes, or until pastry puffs up and is golden and filling is bubbly.

Note: For a large group, you can make two 12-by-12-inch tarts by using the entire package of puff pastry.  Increase the amount of vegetables slightly and either use a thinner layer of cheese or increase the chevre-cream cheese portions by 2 ounces each.