Try this Acorn Squash Goat Cheese Tart recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400ºF.
In a small bowl, add the egg and water and whisk to combine.
On a lightly floured surface, roll puff pastry to 1/8-inch thick rectangle. Cut a 1/2-inch strip off all sides of the puff pastry rectangle. Brush the edges of the puff pastry rectangle with the egg wash mixture and place the 1/2-inch strips of puff pastry on top of the edges to form a crust. Brush the entire tart with egg wash and prick all over with the prongs of a fork.
On another baking sheet, add the acorn squash, onions and garlic. Drizzle with olive oil, sprinkle with red pepper flakes and season with salt and pepper. Toss to combine.
For the Goat Cheese Filling: In a medium bowl, add the goat cheese, sage and olive oil and mix to combine. Season with salt and pepper. Set aside.
To Assemble: Carefully spread the goat cheese filling in an even layer in the center of the cooled puff pastry. Add roasted onions and garlic. Shingle acorn squash in two rows over the onions and garlic. Slice and serve warm or at room temperature.
Place tart and acorn squash baking sheets in the oven and bake for 15 minutes until the tart is golden brown and acorn squash is tender. Remove and allow the tart shell to cool completely.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 258 | ||
Calories from Fat: 164 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 29.9mg | 9 % | |
Sodium 237.9mg | 8 % | |
Potassium 386.8mg | 10 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13.6g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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