Butternut Squash and Goat Cheese Tart
Recipe from Family Circle
Servings: 8 to 12
Prep Time: 15 mins
see savings1frozen puff pastry sheet, thawed (from a 17.3-ounce package)
see savings1 package(12 ounce) frozen cooked squash, thawed
see savings1medium-size onion, diced
see savings1/2 cupplain bread crumbs
see savings1 cupplus 2 Tablespoons Egg Beaters
see savings3 tablespoonshoney
see savings1/2 teaspoonsalt
see savings20fresh sage leaves, diced
see savings4 ouncesgoat cheese, crumbled
see savings1 packagefully cooked bacon (15 to 20 slices)
Heat oven to 375 degrees F. Coat a 18 x 13-inch baking sheet with nonstick cooking spray.
On a well-floured work surface, roll out the puff pastry to a 14 x 12-inch rectangle. Transfer to prepared baking sheet.
Fold over 1-inch of the puff pastry to create a border on all sides of the tart. Brush the border with the remaining 2 tablespoons of Egg Beaters.
Bake at 375 degrees F for 25 to 30 minutes or until pastry is golden and flaky.
Allow to cool slightly before cutting into 8 to 12 pieces.
Per Serving: cal. (kcal) 205, Fat, total (g) 8, chol. (mg) 14, sat. fat (g) 3, carb. (g) 22, fiber (g) 2, pro. (g) 10, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet