Butternut and Goat Cheese Tart

bakingwithnessa

A true Autumnal dish that can be enjoyed year around.

Prep Time 30

Bake / Cook Time 30

Total Time 1

Course Main Course

Cuisine French

Servings 4

Preheat over at 350F/180C.
Roll the puff pastry on the Roul'Pat®, shape it to the Fluted Square Tart Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
Peel your butternut squash, and cut it in 6-8 large pieces. Place them in a sauce pan covered with cold water and heat on medium high until fully cooked, about 25min. Then, drain the water out and mash them with a fork into a purée. Set aside.
Peel and cut your onion in 6-8 pieces. Chop them using the eco-chop. Set aside.
Heat a frying pan on medium, and once hot, add the roasted garlic oil, the chopped onions and chopped bacon. Cook for about 10min, until soft and golden. Set Aside.
Take the Flexipan® out of the refrigerator, lightly pierce the puff pastry with a fork.
Using a spatula spread generously the butternut squash purée on the top of the pastry.
Add half of the crumbled goat cheese.
Pour your Bacon/Onion mixture over it. And add the remaining half of goat cheese.
Sprinkle the Herbes de Provence, and add the pecans.
Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 25min).
Once your tart is out of the oven, let it cool down for about 10min before unmolding. Then, Serve and Enjoy!