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For the Holidays & All those times in between ~ Autumnal Squash Tart

This is a delicious autumnal tart that I put together for my last cooking class – Autumnal Squash Tart.

And can I just say it is PERFECT for Thanksgiving and I think you’ll really enjoy it! It’s so great for vegetarians in your company but you’ll love it even if you aren’t one yourself.

So here goes, it begins with store purchased puff pastry. Roast up some butternut squash and sweet potatoes with olive oil and puree with ground cumin and chipotle and  feta cheese. You can already tell this is all going somewhere good!

The tart gets baked with the butternut squash-feta puree as the base, think circles of yellow squash and zucchini decorating the tart in overlapping layers, feta cheese in dollops all over, some salt and pepper and a drizzle of olive oil all over and in the oven.

So good hot. Cold, it tends to get soggy so I wouldn’t recommend having it sit out for hours on end. Can’t wait for y’all to try it and tell me what you think!



Autumnal Squash Tart

Shopping list

1 sheet puff pastry (Pepperidge Farm)

1/2 small zucchini

1/2 small yellow squash ½ Butternut squash

½ sweet potato

3 tbs crumbled feta

3 tbs heavy cream

¼ tsp ground chipotle

½ tsp ground cumin

 2 cloves garlic, peeled

2 tbs olive oil – to roast butter nut squash

2 tbs olive oil – for zucchini & yellow squash

1/3 cup crumbled feta

1/4 tsp black ground pepper

½ tsp salt

2-3 fresh chives – chopped for garnish

Preparation: Preheat the oven to 400 deg F.

Butternut squash and sweet potato: Peel and cut into large cubes. Toss with olive oil. Roast in the oven with garlic cloves for 30 minutes until tender. In a food processor, remove the butternut squash and garlic, chipotle pepper, cumin, feta and heavy cream. Puree and set aside.

Puff pastry: Reduce the oven to 375 deg F. Lightly roll the puff pastry sheet and place on a baking sheet tray lined with parchment.

Using a fork, create a border around the edges, poking holes throughout the middle of the dough. Place another sheet of parchment over top and place beans or a pie weight over the surface. Place in the oven and bake for 15 minutes. Remove and let cool.

Zucchini & yellow squash: Using a mandolin slice the squashes into circles (3mm thick) and set aside separately on a platter.


Smear the butternut squash on the puff pastry – keeping puff edges intact.

Arrange the zucchini and squash in over lapping layers and drizzle with olive oil, salt and pepper.

Dot with crumbled feta.

Bake for 25 minutes until the squash begins to brown.

Cool slightly, cut into wedges and serve.




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