Ingredients
Scale
- 1 sheet of puff pastry
- 2 medium butternut squashes, peeled and diced
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup goat cheese (or feta cheese)
- 1/4 cup heavy cream (or a dairy-free alternative)
- 1 egg (for egg wash)
- Optional: A sprinkle of red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until tender.
- In a skillet, heat olive oil and caramelize sliced onions over medium heat for about 20 minutes until golden brown.
- Roll out the puff pastry and fit it into a tart pan; prick the bottom with a fork.
- Layer caramelized onions evenly over the pastry, followed by roasted squash and crumbled goat cheese. Drizzle with heavy cream and sprinkle thyme.
- Bake for 25-30 minutes until golden brown and puffed up.
- Allow to cool for 10 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg