Goat’s Cheese and Squash Tart
This is a simple but impressive savoury tart that’s perfect for autumn entertaining. The sweetness of roasted butternut squash pairs beautifully with sharp, salty goat’s cheese, while a touch of honey brings everything together. The puff pastry base stays crisp and flaky, making it just as good warm or at room temperature.
Layered with slices of golden squash and goat’s cheese, and finished with crispy sage and nigella seeds, it’s a recipe that looks far more complicated than it is. Serve it as a main with salad or as part of a larger spread. Either way, it’s guaranteed to please.
Goat’s Cheese and Squash Tart
A crisp puff pastry tart layered with roasted butternut squash, tangy goat’s cheese, and honey, finished with crispy sage and nigella seeds. A simple but impressive autumn tart.
Ingredients
- ½ large butternut squash, peeled, halved, and sliced thinly
- Olive oil
- Salt and pepper
- 1 tsp sugar
- 1 tbsp dried oregano
- 1 egg
- 100g soft goat’s cheese
- 300g semi-soft goat’s cheese log
- 20g runny honey
- 2 tbsp neutral oil
- Handful of sage leaves
Instructions
- Preheat the oven to 200°C (fan 180°C).
- Arrange the sliced squash on a lined baking tray, spacing them out so they roast evenly. Drizzle with olive oil, then scatter over the sugar, oregano, salt, and pepper. Roast for 20 minutes, turning once, until tender and lightly golden. Place the goat’s cheese log in the freezer while the squash cooks.
- While the squash roasts, unroll the pastry sheets. Brush one with softened butter and place the second sheet directly on top. Fold and roll the pastry several times, dusting lightly with flour as needed, to create a single laminated piece.
- Line a 30 x 20 cm baking tray with parchment. Roll out the pastry to fit, then lift it onto the tray. Brush a 3 cm border around the edges with egg wash, fold the edges in by about 1 cm to create a rim, and brush the border again. Sprinkle with nigella seeds if using. Chill the tart for 10 minutes while you prepare the filling.
- In a small bowl, mix the soft goat’s cheese, egg, and honey until smooth. Season well. Spread this mixture thinly over the pastry base, right up to the edges. Slice the chilled goat’s cheese log into 0.5 cm rounds. Arrange alternating slices of roasted squash and goat’s cheese over the base in neat rows.
- Bake for 30 minutes, or until the pastry is puffed and golden. Remove from the oven and cool slightly. Any excess butter or cheese fat will set as it rests, keeping the base crisp.
- Meanwhile, heat a splash of neutral oil in a small frying pan and fry the sage leaves for 1–2 minutes until crisp. Drain on kitchen paper, then scatter over the tart to finish. Serve warm or at room temperature.
Nutrition Facts
Calories
450Fat
31 gCarbs
27 gProtein
11 gSugar
6 gApproximate values per serving
Ingredients and sourcing tips
Goat’s cheese
Use a mix of soft and semi-soft goat’s cheese for the right balance of creaminess and structure. The soft cheese forms a rich base that melts into the pastry, while the log-style cheese adds sharper flavour and texture. Chill or briefly freeze the log before slicing so it cuts cleanly and holds its shape in the oven.
Butternut squash
Choose a firm squash with a deep orange flesh for the best flavour. Roasting the slices first brings out their natural sweetness and helps the pastry stay crisp. Make sure they’re spread out on the tray rather than piled up as it allows them to caramelise instead of steaming.
Puff pastry
All-butter puff pastry gives the best lift and flavour. Laminating two sheets together adds extra flake and structure, giving a finish closer to bakery style pastry. Keep it cold while you work and chill the tart before baking to help the borders hold their shape.
Sage
Sage adds a savoury, aromatic note that cuts through the richness of the cheese. Fresh leaves crisp beautifully when fried — they should sizzle and darken slightly within seconds. Drain them on kitchen paper to keep them light and brittle.
Variations and dietary swaps
Cheese alternatives
Feta or blue cheese can replace goat’s cheese for a saltier, punchier finish. Crumbled feta gives more texture, while blue cheese melts into the base and deepens the flavour.
Add crunch
Scatter toasted walnuts or pumpkin seeds on top before serving for an earthy, nutty edge that works beautifully with the honey and herbs.
Make it vegetarian
Check that your cheese is made with vegetarian rennet. Many artisan varieties now are, so it’s an easy adjustment.
Kitchen notes
Tips and pitfalls to avoid
Don’t overcrowd the tray when roasting the squash, if the slices overlap, they’ll steam and turn soft rather than roasting and caramelising. A single, even layer gives better texture and colour.
Timing and texture cues
Bake the tart until the pastry is crisp, golden and puffed at the edges. Let it cool slightly before slicing so the cheese has time to settle and the layers stay light and flaky.
Storage and make-ahead
The tart can be baked a few hours ahead and reheated at 160°C for 10 minutes before serving. Any leftovers will keep well in the fridge overnight.
Serving suggestions
How to serve
This galette is at its best warm, served with a simple lemony green salad. It also makes a lovely vegetarian centrepiece for a Sunday lunch or autumn supper.
Drinks to pair
A dry white wine like Sauvignon Blanc or a lightly chilled rosé pairs beautifully with the tangy cheese and sweet squash. For a non-alcoholic option, try sparkling elderflower.
