Pan-Seared Tomato Squash Tart

Rustic French tarts often start in a hot skillet to deepen flavor before the oven finish. This pan-seared version pairs sweet delicata squash and juicy heirloom tomatoes with creamy goat cheese on flaky puff pastry.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 34g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 sheet store-bought puff pastry sheet
• 1 medium delicata squash
• 2 medium ripe heirloom tomatoes
• 2 tbsp fresh thyme leaves
• 1/4 cup fresh basil leaves
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 4 oz goat cheese
• 1 egg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp honey

Instructions

1. 1Thaw the puff pastry according to package directions until pliable but still cold. Preheat the oven to 400°F and place a 10-inch cast-iron skillet inside to heat.
2. 2Halve the delicata squash lengthwise, scoop out seeds, and slice into thin half-moons about 1/4-inch thick. Core the tomatoes and cut into 1/2-inch wedges. Mince the garlic.
3. 3Remove the hot skillet carefully, drizzle in olive oil, and arrange the squash slices in a single layer. Sear over medium-high heat for 3 to 4 minutes until the undersides turn golden and caramelized.
4. 4Flip the squash, scatter the minced garlic and half the thyme the pan, and cook 2 minutes more until fragrant and the squash is just tender. Season lightly with salt and pepper.
5. 5Nestle the tomato wedges among the squash pieces. Crumble the goat cheese evenly over the top and drizzle with the remaining olive oil plus the honey.
6. 6Unroll the pastry and drape it over the skillet contents, tucking the edges down the filling. Brush the pastry lightly with the beaten egg and sprinkle with remaining thyme and salt.
7. 7Transfer the skillet to the oven and bake 18 to 22 minutes until the pastry is deeply golden, puffed, and crisp. The tomatoes should look juicy and slightly collapsed.
8. 8Remove from the oven and let the tart rest in the skillet 5 minutes so the juices settle. Invert carefully onto a cutting board or serve straight from the pan.
9. 9Tear fresh basil leaves over the top just before slicing into wedges. Serve warm so the bright tomato acidity and seared squash shine.