Roast Vegetable Tart with Sweet Potato, Delicata Squash and Goat Cheese

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Roast Vegetable Tart with Sweet Potato, Delicata Squash and Goat Cheese

  • 1 pie round, rolled out into 12” diameter

  • 1 Delicata squash, sliced about 1/2” thin

  • 1 sweet potato, diced

  • 1 onion, diced

  • 1 head of kale, ribs removed and thinly sliced

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme

  • 4 oz. goat cheese, crumbled

  • 2 eggs

  • 3/4 cup heavy cream

Preheat oven to 350F.

Roll the pie dough into a 9” pie tin with a removable bottom. Gently press the pie dough into the tin. Trim off any excess dough. Fill with pie weights and blind bake for about 20 minutes. Remove the tart shell and set aside.

Place the squash and sweet potato on a parchment lined backing sheet. Drizzle with salt and pepper and roast alongside the pie crust. Roast for about 20 to 25 minutes or until fork tender. (the length of time can vary depending on the size you cut the vegetables)

While the vegetables are cooking caramelize the onions by cooking them on low for about 20 minutes. Add the garlic and cook for another 30 seconds. Add the kale and continue cooking until the kale is wilted.

Assemble the tart by add the kale and onion mixture to the bottom. Top with the squash. Dot the vegetables with goat cheese and a sprinkle of salt and pepper.

In a small bowl combine the eggs and cream. Drizzle the mixture over the vegetables and bake for about 45 minutes or until the crust is golden brown and the filling is set.

Let rest for about 10 to 15 minutes before slicing and serving.