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Fine Dining Roasted Butternut Squash and Kale Tart with Caramelized Onions
Fine Dining Roasted Butternut Squash and Kale Tart with Caramelized Onions

Fine Dining Roasted Butternut Squash and Kale Tart with Caramelized Onions
A sophisticated vegetarian tart featuring seasonal butternut squash, kale, and caramelized onions, served with a side of toasted walnuts.
Fine Dining Roasted Butternut Squash and Kale Tart with Caramelized Onions
Ingredients:
1
Servings
  • 200
    g
     Butternut Squash
  • 100
    g
     Kale
  • 1
    item
     Onion
  • 200
    g
     Puff Pastry
  • 50
    g
     Walnut
  • 10
    ml
     Olive Oil
  • 50
    g
     Goat Cheese
  • 2
    tsp
     Thyme
  • 2
    g
     Salt
  • 1
    g
     Pepper
Preparation Time: 45 minutes
Cooking Time: 40 minutes
Fine Dining Roasted Butternut Squash and Kale Tart with Caramelized Onions
Instructions:
  1. Preheat oven to 200°C. Peel, deseed, and cube the butternut squash. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
  2. While the squash roasts, caramelize the onion in a pan with remaining olive oil. Set aside.
  3. Roll out puff pastry and transfer to a baking sheet. Spread goat cheese evenly over the pastry. Arrange the roasted squash and caramelized onions over the cheese.
  4. Add roughly chopped kale on top. Sprinkle thyme over the tart.
  5. Bake for 15 minutes, or until the pastry is golden brown and the squash is tender.
  6. Serve warm, garnished with toasted walnuts.
Nutrition Per Serving 765 g Per 100g
Energy 1630 kcal 213 kcal
Protein 29.7 g 3.9 g
Fibre 16.4 g 2.1 g
Salt 2.5 g 0.3 g
Sugar 21.7 g 2.8 g
Carbohydrates 176.2 g 23.0 g
Fat 95.4 g 12.5 g
Environmental Per Serving 765 g Per 100g
CO2 5.7 kg 0.7 kg
Water 1.3 l 0.2 l
  • 200
    g
     Butternut Squash
  • 100
    g
     Kale
  • 1
    item
     Onion
  • 200
    g
     Puff Pastry
  • 50
    g
     Walnut
  • 10
    ml
     Olive Oil
  • 50
    g
     Goat Cheese
  • 2
    tsp
     Thyme
  • 2
    g
     Salt
  • 1
    g
     Pepper
1
Servings
0

Preheat oven to 200°C. Peel, deseed, and cube the butternut squash. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.

While the squash roasts, caramelize the onion in a pan with remaining olive oil. Set aside.

Roll out puff pastry and transfer to a baking sheet. Spread goat cheese evenly over the pastry. Arrange the roasted squash and caramelized onions over the cheese.

Add roughly chopped kale on top. Sprinkle thyme over the tart.

Bake for 15 minutes, or until the pastry is golden brown and the squash is tender.

Serve warm, garnished with toasted walnuts.

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