Herb-Crusted Squash Tart

French free-form tarts often pair autumn squash with fragrant herbs on flaky pastry. This herb-crusted squash tart layers thin roasted slices and fresh goat cheese over puff pastry with thyme, rosemary, sage, and honey.

Serves 4 · 18 min prep · 28 min cook

Estimate for one serving

• 455 cal
• 12g protein
• 38g carbs
• 29g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 sheet (about 8–10 oz), thawed store-bought puff pastry
• 1 medium (about 1.5 lb) acorn or delicata squash
• 4 oz fresh goat cheese
• 1 tbsp fresh thyme leaves
• 1 tsp, minced fresh rosemary
• 6, chopped fresh sage leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1, beaten for wash egg
• 1, grated garlic clove
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• pinch red pepper flakes
• 2 cups, for serving arugula
• 1 tbsp balsamic vinegar

Instructions

1. 1Preheat the oven to 400°F. Line a rimmed baking sheet with parchment. Unfold the puff pastry onto the sheet and lightly score a 1-inch border without cutting through.
2. 2Halve the squash, scoop out seeds, and slice into thin half-moons about 1/4-inch thick so they roast quickly and stay tender-crisp.
3. 3In a bowl toss the squash slices with olive oil, grated garlic, half the herbs, salt, pepper, and red pepper flakes until evenly coated.
4. 4Prick the center of the pastry a few times with a fork. Brush the border with beaten egg.
5. 5Crumble the goat cheese evenly over the pastry inside the border, then arrange the seasoned squash slices in slightly overlapping rows.
6. 6Scatter the remaining chopped herbs and lemon zest over the squash. Drizzle lightly with honey.
7. 7Bake 22–28 minutes until the pastry is deeply golden and puffed and the squash edges are caramelized and tender when pierced.
8. 8While the tart rests 3 minutes, toss the arugula with a splash of balsamic and a drizzle of olive oil.
9. 9Transfer the tart to a board, cut into four generous wedges, and top each with the dressed arugula.
10. 10Serve warm so the pastry stays flaky and the goat cheese is soft against the sweet squash.