Imported from TikTok

Butternut Squash, Goat Cheese and Honey Tart

Name: Butternut Squash, Goat Cheese and Honey Tart
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 butternut squash (peeled, seeded and cut into thin slices); 1 shallot; lardons (one small package; optionally reserve a few lardons for decoration); pepper (a little); 1 shortcrust pastry (1 pastry crust); Saint-Môret (spread over the pastry; quantity not specified. Crème fraîche is suggested as an alternative.); Parmesan (a little); goat cheese (cut into rounds; quantity not specified); 1 egg yolk (for brushing the edges); sesame seeds (for brushing/decorating the edges; the phonetic transcription “graines de césar” was interpreted as sesame seeds); walnuts (a few, for the top); honey (to add before serving; quantity not specified)

Recipe by @leavgz_cooking @leavgz_cooking · TikTok

Imported by roux julien on SeeMeCook

A shortcrust pastry tart topped with thinly sliced butternut squash, golden lardons and goat cheese, with a touch of honey added before serving. Fresh goat cheese, Parmesan and walnuts make a flavorful and generous topping.

4 servings50 minFrench

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Ingredients

1 butternut squash (peeled, seeded and cut into thin slices)
1 shallot
lardons (one small package; optionally reserve a few lardons for decoration)
pepper (a little)
1 shortcrust pastry (1 pastry crust)
Saint-Môret (spread over the pastry; quantity not specified. Crème fraîche is suggested as an alternative.)
Parmesan (a little)
goat cheese (cut into rounds; quantity not specified)
1 egg yolk (for brushing the edges)
sesame seeds (for brushing/decorating the edges; the phonetic transcription “graines de césar” was interpreted as sesame seeds)
walnuts (a few, for the top)
honey (to add before serving; quantity not specified)

Steps

1
Cut the butternut squash in half. Peel it, remove the seeds, then cut it into thin slices and set aside.
2
Finely slice the shallot. Sauté the shallot with the lardons and a little pepper until everything is golden, then set aside. The recipe does not specify any cooking fat.
3
Roll out the shortcrust pastry. Spread it with Saint-Môret, then add a little Parmesan. Crème fraîche is indicated as an alternative to Saint-Môret.
4
Spread the golden lardons over the pastry. You can reserve a few for decoration, but this is not essential.
5
Arrange the butternut slices over the topping in concentric circles.
6
Add rounds of goat cheese here and there over the tart.
7
Fold the edges of the pastry over the filling.
8
Brush the edges with the egg yolk, then sprinkle the sesame seeds over the edges.
9
Sprinkle the top with the reserved lardons, if any were set aside, and the walnuts.
10
Bake for 25 minutes at 180 °C, until the tart is nicely golden.
11
Add the honey before serving.

Notes

The quantities, apart from the cooking time and temperature, are not specified in the source. The transcription says “graines de césar,” interpreted here as sesame seeds. The peeling of the butternut squash and folding of the pastry edges are described without detailed instructions.