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Goats' cheese, squash and walnut tart
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Goats' cheese, squash and walnut tart
Recipe by Anna Glover
This creamy goats' cheese, squash and walnut tart is a great addition to a buffet table, or lovely for dinner with a crisp salad
Serves: 6
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
671Kcal
Fat
50gr
Saturates
22gr
Carbs
38gr
Sugars
5gr
Fibre
5gr
Protein
16gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 400g (about ½ small) butternut squash, deseeded and peeled
- 1 tbsp olive oil
- 2 tbsp chopped sage leaves
- a grating of fresh nutmeg
- 1 x 500g pack shortcrust pastry
- 2 large eggs
- 100ml double cream
- 50ml whole milk
- 1 x 100g vegetarian goats’ cheese (we used chevre blanc)
- ½ x 125g vegetarian soft goats’ cheese log, crumbled
- 30g walnut halves
Step by step
Get ahead
Make the day before, cover and chill, or freeze, well-wrapped, for up to 1 month. Bring back to room temperature to serve, or warm through in the oven.
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Preheat the oven to 200°C, fan 180°C, gas 6. Cut the squash lengthways into 1cm-thick wedges (use the rounded part of the squash to make curved slices, if you can). Toss the wedges with the oil, half the sage and a little nutmeg, and season well. Tip onto a lined baking tray, and roast for 30-40 minutes until tender when pierced with the tip of a knife.
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Meanwhile, roll out the pastry on a lightly floured work surface so it’s the thickness of a £1 coin. Use the pastry to line a 23cm loose-based tart tin, and trim the edges with a knife. Prick the base of the pasty with a fork, then line with baking paper and fill with baking beans. Put on a baking tray and bake on the shelf below the squash for 10 minutes. Remove the beans and paper and bake for a further 5-7 minutes until it looks dry. Remove and leave to cool.
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Whisk the eggs, cream, milk and remaining sage with some salt and pepper and another grating of nutmeg.
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Cut away the rind from the chevre blanc cheese and discard. Cut the cheese into small pieces. Put the squash in the pastry case, then scatter over both types of goats’ cheese and most of the walnuts, breaking them up in your hands as you go. Pour over the egg mix, give the tart a few taps to let it settle, then sprinkle over the remaining walnuts and bake for 15-20 minutes until it is golden and set but still has a slight wobble in the middle. Leave to cool to room temperature before serving.