When I take a bite of a perfectly cooked roasted vegetable tart, the flaky pastry shatters, releasing a delicate burst of sweet, caramelized flavors that dance on my palate. The aroma of sautéed onions, garlic, and lemon zest wafts up, teasing me with the promise of a savory experience yet to come.

While the summer months bring an abundance of fresh produce, winter can be a bit more challenging when it comes to finding flavorful vegetables. That’s why this Butternut Squash and Garlic Tart is perfect for the season. It’s a creative twist on the classic quiche, using butternut squash as the star ingredient. For more savory tart ideas, see Related Recipe.

Why This Recipe Works

• The combination of roasted butternut squash and caramelized onions creates a depth of flavor that would be impossible to replicate with just sautéed ingredients.
• By making a homemade crust from scratch, you can control the level of flakiness and texture to your liking.
• The addition of lemon zest and thyme adds a bright, herbaceous note that pairs perfectly with the sweetness of the squash.

Key Ingredients

For the best flavor out of your butternut squash, look for one that’s heavy for its size and has a sweet, symmetrical shape. You can also try using other winter squashes, like acorn or delicata, if you can’t find butternut.

For the crust, make sure to use cold ingredients and a light touch when working with the dough to avoid overworking it, which can lead to a tough crust.

Recipe Courtesy of Our Kitchen

Butternut Squash and Garlic Tart

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups all-purpose flour

1 tsp salt

1/2 cup cold unsalted butter, cut into small pieces

1/4 cup ice water

2 large butternut squash

6 cloves garlic, minced

2 tbsp unsalted butter, melted

1 tsp dried thyme

Salt and pepper to taste

Directions

1

Preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, salt, and cold butter until it resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together in a ball. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

2

Scoop out reserved butternut squash and transfer it to a blender or food processor. Add garlic, thyme, salt, and pepper. Blend until smooth.

3

Roll out dough on a lightly floured surface to a thickness of 1/8 inch. Transfer dough to a 9-inch tart pan with a removable bottom. Spread squash mixture evenly over the dough, leaving a 1-inch border around the edges.

4

Fold edges of the crust up over filling, pressing gently to seal. Brush the crust with the melted butter and sprinkle with salt. Bake for 25 minutes or until golden brown.

5

Allow the tart to cool for 10 minutes before slicing and serving. Enjoy as a side dish or go ahead and add your own favorite toppings – a fried egg, a sprinkle of parmesan cheese, or a handful of arugula, to name a few.

Storage & Reheating

This tart is best served fresh, but it can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, bake at 350°F (180°C) for 15-20 minutes or until warmed through.