Roasted Squash Tart with Goat Cheese and Thyme

Herby, savory and perfectly cheesy, this Roasted Squash Tart with Goat Cheese and Thyme is a deliciously easy holiday appetizer!

I’ve found the one thing I’d be happy to eat all season long. Well, the one thing besides cookies and extra cheesy pizza! Actually, it’s pretty much just a fancy pizza. This roasted squash tart is sweet, spicy and extra cheesy and all piled on a flaky, crispy puff pasty crust.

Delicata squash is one of my favorites! The colorful thin skin becomes tender when cooked. It’s the best squash for lazy cooks who hate to peel their veggies! But, sweet potatoes or butternut squash would be a tasty option too.

The best part about this tasty snack is that it’s just as delicious at room temperature as it is hot out of the oven making it the perfect appetizer for a hectic holiday season.

Roasted Squash Tart with Goat Cheese and Thyme

Print Recipe

Herby, savory and perfectly cheesy, this Roasted Squash Tart with Goat Cheese and Thyme is a deliciously easy Holiday Appetizer!

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• 1 delicata squash, halved lengthwise, seeded and cut into 1/4-inch slices
• 1 medium shallot, thinly sliced
• 3 teaspoons olive oil, divided
• Pinch of salt and pepper
• 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce box)
• 2 teaspoons honey
• 1 teaspoon hot sauce
• 2 ounces goat cheese, crumbled
• 2 tablespoons shaved Parmesan cheese

Instructions

1. Heat oven to 400°F. In a medium bowl, toss the squash, shallot, 2 teaspoons of the olive oil, a pinch of salt and pepper. Spread into a single layer on a large baking sheet.
2. Bake 20 to 25 minutes, tossing once until the squash is browned and crisp tender.
3. Line a large rimmed baking sheet with parchment paper. Unfold the thawed puff pastry on the parchment paper.
4. Brush pastry with beaten egg. Bake 5 to 7 minutes, or until the bottom of the pastry begins to brown and top begins to puff.
5. Evenly place the shallot on the pastry then arrange the squash in an overlapping pattern as needed and leaving a 1/2″ border.
6. In a small bowl, stir together remaining teaspoon olive oil, honey and red pepper sauce. Brush mixture over the squash slices. Top with goat cheese, shaved Parmesan and a pinch of salt and pepper. Bake until pastry is deep golden brown and cooked through, an additional 15 to 20 minutes.
7. Serve tart with a drizzle of honey if desired.

Nutrition

• Serving Size: 1 Serving
• Calories: 212
• Sugar: 4g
• Sodium: 297mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 6mg

What’s your go-to holiday appetizer?

Looking for another appetizer idea? Check these out…
Cranberry Brie Pull Apart Bread from Half Baked Harvest
Bacon Butternut Arancini with Pumpkin Seed Pesto Dip from How Sweet It Is

Or, try my Feta and Hummus Stuffed Mini Peppers…

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