Butternut Squash Tart with Goat Cheese

Name: Butternut Squash Tart with Goat Cheese
Total time: 75 min
Ingredients: 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting; 1 Tbs. sugar; 1/4 tsp. kosher salt; 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces; 3 Tbs. ice water; 1 butternut squash, about 1 1/2 lb. (750 g), peeled, halved lengthwise and seeded; 1 shallot, thinly sliced; 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed; Kosher salt; freshly ground pepper; 2 oz. (60 g) goat cheese, crumbled; 4 fresh rosemary sprigs; 1 egg, lightly beaten with 1 Tbs. water; Flaky sea salt

www.williams-sonoma.com

Butternut Squash Tart with Goat Cheese Savory tarts are exceptionally versatile—you can cut them into small slices and serve as an appetizer, or pair larger

View full recipe on www.williams-sonoma.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.

Share this recipe:

Cooking tools:

Food processor
Mandoline
Rolling pin
Pastry cutter
Pastry brush
Cooling rack
Baking sheet
Parchment paper
Oven
Chef's knife
Cutting board
Peeler
Spoon
Mixing bowl
Measuring cup
Measuring spoon
Fork

Ingredients

1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
1 Tbs. sugar
1/4 tsp. kosher salt
8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
3 Tbs. ice water
1 butternut squash, about 1 1/2 lb. (750 g), peeled, halved lengthwise and seeded
1 shallot, thinly sliced
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed
Kosher salt
freshly ground pepper
2 oz. (60 g) goat cheese, crumbled
4 fresh rosemary sprigs
1 egg, lightly beaten with 1 Tbs. water &nbsp;
Flaky sea salt