Squash, Kale & Goats Cheese Tart

Squash, Kale and Goats Cheese Tart served in a baking grey with a portion removed
  • 6 servings
  • 55 minutes to prepare
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  • For The Pastry
  • 100g plain flour
  • 100g wholemeal flour
  • 1tsp mustard powder
  • 100g butter
  • For The Filling
  • 1tbsp rapeseed oil
  • 1 small butternut squash, cubed or 500g prepared squash
  • 30g blanched hazelnuts, chopped
  • 3tbsp pumpkin seeds
  • 150g kale, shredded
  • 4 large free range eggs, lightly beaten
  • 3tbsp creme fraiche
  • 150g soft goats cheese


1 Preheat the oven to 200°C / fan 180ºC / gas mark 6 and put a large baking tray in the oven to heat up. Place the butternut squash in a roasting tin with the rapeseed oil and toss together well. Roast for 15 minutes then add the hazelnuts and pumpkin seeds and roast for a further 5 minutes. Remove from the oven and set aside.

2 For the pastry, mix together the flours, mustard powder and a pinch of salt. Add the butter and rub into the flour until the mixture resembles breadcrumbs. Add 2-3 tablespoons of ice cold water gradually stirring with a knife until it starts to form dough.
Knead it lightly into a ball then wrap in cling film and allow to rest for
15 minutes.

3 Roll out the pastry to fit a 30×20 cm shallow Swiss roll tin. Scatter the squash, hazelnuts and pumpkin seeds over the pastry base along with the kale. Mix together the eggs and crème fraîche and pour over the top. Sprinkle over the goats cheese and place in the oven on the hot baking tray (this will ensure the pastry cooks underneath) and bake for 20 minutes until set and golden.