Butternut Squash and Goat Cheese Tart

Recipe from Family Circle
Butternut Squash and Goat Cheese Tart
8 to 12
15 mins
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  • 1 frozen puff pastry sheet, thawed (from a 17.3-ounce package)
  • 1 package (12 ounce) frozen cooked squash, thawed
  • 1 medium-size onion, diced
  • 1/2 cup plain bread crumbs
  • 1 cup plus 2 Tablespoons Egg Beaters
  • 3 tablespoons honey
  • 1/2 teaspoon salt
  • 20 fresh sage leaves, diced
  • 4 ounces goat cheese, crumbled
  • 1 package fully 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.
In a medium-size bowl, mix squash, onion, bread crumbs, 1 cup of the Egg Beaters, the honey and salt. Spread the mixture over the puff pastry leaving a 1-inch border. Top with the sage leaves and half of the goat cheese. Lay the bacon strips on top and sprinkle with the remaining goat cheese.
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.

nutrition information

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
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