Savory and a very beautiful tart made with three main ingredients that are married to perfection! This easy, quick, and delicious Butternut Squash, Courgette, and Blue Cheese Tart is a must-try! A winner-tart recipe to impress your family and guest!
Ingredients
2 tablespoons oil, divided
500 grams block of shortcrust pastry
3 shallots, peeled and thinly sliced
2 garlic cloves, peeled and minced
1 small butternut squash, peeled, halved and seeds removed
125 grams of blue cheese
1-2 courgettes, halved
1 egg, beaten
Flaky sea salt
Freshly ground black pepper
2 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked and finely chopped
How to make Butternut Squash, Courgette, and Blue Cheese Tart
Prepare the oven. Preheat it to 180 degrees C. In the oven, place a large baking tray.
Into a 3mm thickness, roll out the pastry and line the pastry tin. If needed, trim the excess overhang, Crimp a pattern into the edge using your fingers. Then, scrunch up a piece of baking parchment and line the inside of the pastry with it. Next, add the baking beans and blind bake for about 10 to 15 minutes or until the pastry feels dry and sandy. When done, remove the baking beans and parchment. Brush the inside of the pastry and the crimp edges with the egg wash using a pastry brush. Let it cool.
Heat 1 tbsp oil in a small frying pan. Once hot, add the shallots and fry until tender and beginning to become golden. Then, add the garlic along with the herbs and cook for a couple of minutes more. Set aside.
Thinly slice the courgette and butternut squash using a mandoline.
To the base of the pastry, add the shallot and herb mixture. On top, add the crumbled blue cheese in an even layer. Lay the slices of the butternut squash beginning from the outermost edge, curving the side up in two concentric circles. Make two circles of courgette. Do the same until you have reached the middle of the tart.
Coat with the rest of the oil and sprinkle with salt and pepper. Tent the tart with foil and bake in the preheated oven for about 35 to 40 minutes. Uncover and continue baking for another 10 to 15 minutes or until the top is golden brown.
Remove from the oven when done and allow the tart to rest for at least 20 minutes.
Slice and serve. Enjoy!
Butternut Squash, Courgette and Blue Cheese Tart
Ingredients
- 2 tablespoons oil divided
- 500 grams block of shortcrust pastry
- 3 shallots peeled and thinly sliced
- 2 garlic cloves peeled and minced
- 1 small butternut squash peeled, halved and seeds removed
- 125 grams of blue cheese
- 1-2 courgettes halved
- 1 egg beaten
- Flaky sea salt
- Freshly ground black pepper
- 2 sprigs thyme leaves picked
- 2 sprigs rosemary leaves picked and finely chopped
Instructions
- Prepare the oven. Preheat it to 180 degrees C. In the oven, place a large baking tray.
- Into a 3mm thickness, roll out the pastry and line the pastry tin. If needed, trim the excess overhang, Crimp a pattern into the edge using your fingers. Then, scrunch up a piece of baking parchment and line the inside of the pastry with it. Next, add the baking beans and blind bake for about 10 to 15 minutes or until the pastry feels dry and sandy. When done, remove the baking beans and parchment. Brush the inside of the pastry and the crimp edges with the egg wash using a pastry brush. Let it cool.
- Heat 1 tbsp oil in a small frying pan. Once hot, add the shallots and fry until tender and beginning to become golden. Then, add the garlic along with the herbs and cook for a couple of minutes more. Set aside.
- Thinly slice the courgette and butternut squash using a mandoline.
- To the base of the pastry, add the shallot and herb mixture. On top, add the crumbled blue cheese in an even layer. Lay the slices of the butternut squash beginning from the outermost edge, curving the side up in two concentric circles. Make two circles of courgette. Do the same until you have reached the middle of the tart.
- Coat with the rest of the oil and sprinkle with salt and pepper. Tent the tart with foil and bake in the preheated oven for about 35 to 40 minutes. Uncover and continue baking for another 10 to 15 minutes or until the top is golden brown.
- Remove from the oven when done and allow the tart to rest for at least 20 minutes.
- Slice and serve. Enjoy!
