Since you’ll end up with some extra butternut squash after preparing this savory tart, I’ve got bonus recipes for Butternut Squash Hummus and Butternut Soup with Miso, Ginger & Maple available below.
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- ¾—1 cup fromage blanc or Quark (or substitute ½ cup plain yogurt plus ½ cup softened cream cheese)
- ¼ teaspoon grated nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (½-inch-wide) butternut squash strips, shaved from the neck with a vegetable peeler
- 2 slices thick smoked bacon, sliced into ¼-inch strips
- 2 tablespoons crumbled goat cheese
- ¼ cup extra-virgin olive oil, or other fancy oil
- 2 tablespoons sherry vinegar
- Kosher salt and pepper to taste
- Flaky sea salt
- Fresh or fried sage leaves, optional
Preparation
Preheat oven to 425°F. Line a baking sheet with parchment paper. Roll puff pastry into a 10- by 10-inch square, approximately ⅛ inch thick. Trim the edges if you like or leave them uneven if you prefer a more free-form tart. Place the pastry on the baking sheet and refrigerate while you prepare the other ingredients.
In a small bowl, combine the fromage blanc with nutmeg, salt and pepper; set aside.
Make the vinaigrette by combining oil, vinegar, salt and pepper in a lidded jar. Give everything a good shake and taste for seasoning. In a medium bowl, toss the squash ribbons with half the vinaigrette.
To assemble the tart, spread the fromage blanc mixture evenly over the pastry, leaving a ½-inch border at the edges. (Any leftover fromage blanc is delicious on a piece of toast or as a base for a creamy salad dressing.) Artistically strew the squash ribbons over the fromage blanc. Top with bacon and goat cheese. Bake for 15 to 20 minutes or until pastry is golden and bacon is crisp.
Before serving, drizzle with remaining vinaigrette, sprinkle with flaky salt and festoon with fresh or fried sage leaves.
