Squash tart with caramelized onions and goat cheese
- Preparation 45 min
- Cooking 1 h 10 min
- Servings 4 to 6
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🥧 The tart that silences the table
This tart is smart comfort food. The roasted squash becomes almost jammy, the onions take their time to caramelize properly, and the goat cheese steps in with just enough character to tie everything together. Nothing is complicated here, but every element does exactly what it’s supposed to do.
The phyllo pastry is key. Thin, crisp and golden, it brings the contrast that makes each bite work. It crackles, then melts. Rich without being heavy, comforting without feeling dull. This is the kind of tart you place at the center of the table, slice into generous wedges, and rarely have leftovers.
Perfect as a main course with a bright salad or as a refined appetizer to share, this recipe is reliable, crowd-pleasing and hard to beat.
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✅ Well-roasted squash
Roasting until lightly caramelized prevents a soggy tart and concentrates the squash’s natural sweetness.
✅ Patient onions
Slow, gentle cooking is essential for truly caramelized onions without bitterness.
✅ Crispy phyllo
Brushing each layer with butter ensures a crisp texture that holds up to the filling.
✅ Rest before slicing
Letting the tart rest helps the filling set and makes slicing easier.
✅ Balanced serving
Pair with a bright, acidic salad to cut through the richness.
Ingredients
- 2 cups (500 ml) acorn squash, cut into large cubes
- 2 cups (500 ml) butternut squash, sliced into strips
- 5 tbsp (75 ml) olive oil, approximately
- ½ tsp (2.5 ml) herbes de Provence
- 2 red onions, sliced
- 1 package (454 g / 1 lb) phyllo dough
- ½ cup (125 ml) salted butter, melted
- 200 g (7 oz) soft, unaged herbed goat cheese, crumbled
- Arugula
- Balsamic glaze
- Salt and freshly ground pepper
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Preparation
- Preheat the oven to 400 °F (200 °C).
- Place the squash on a large baking sheet. Drizzle with about 3 tablespoons of olive oil, sprinkle with herbes de Provence, season with salt and pepper, and toss to coat. Roast for about 30 minutes, until tender and lightly golden, stirring halfway through.
- Meanwhile, heat a large skillet over medium-low heat with about 2 tablespoons of olive oil. Add the onions and cook for 10 to 12 minutes, stirring regularly, until deeply caramelized and soft. Remove from the heat and set aside.
- On a large baking sheet lined with parchment paper, place one sheet of phyllo dough and brush lightly with melted butter. Top with a second sheet and brush again. Repeat with all the phyllo sheets. Gently fold the edges inward to form a border and brush with butter.
- Evenly spread the roasted squash, caramelized onions and goat cheese over the phyllo. Bake for about 30 minutes, until the pastry is golden and crisp.
- Remove from the oven and let rest for about 5 minutes. Top with fresh arugula and drizzle with balsamic glaze just before serving.
Butternut, kabocha or other winter squashes work very well with similar cooking times.
Feta, fresh cheese or even a mild brie can be used depending on the flavor profile you’re after.
The tart can be baked a few hours in advance and gently reheated in the oven before serving.
Freezing is not recommended, as phyllo pastry loses its crisp texture once thawed.
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