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Home » Main Course Recipes » Roasted Butternut Squash and Tomato Tart

September 9, 2012 By Janice Pattie 19 Comments

Roasted Butternut Squash and Tomato Tart

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Roasted Butternut Squash and Tomato Tart

I’m not quite sure what I did before I discovered Butternut Squash.  It has to be the most versatile of vegetables. The sweet, firm flesh goes so well with so many different flavours.  

What’s in the Roasted Butternut Squash and Tomato Tart?

I combined the squash with tomatoes, bacon and basil and a single small courgette from my garden..

As I am always looking for healthy alternatives , I used 0% Greek yogurt with the eggs in the custard mix and it worked really well.  I had very positive comments from the family about this tart.  

Is the tart suitable for vegetarians?

Vegetarians can leave out the bacon with very little detriment to the texture and flavour.

Roasted Butternut Squash and Tomato Tart

1 quantity of shortcrust pastry  baked blind

1 Butternut Squash
8 small vine tomatoes, halved
1 courgette, sliced
8 rashers of streaky bacon
1 tbsp olive oil
200g 0% fat Greek Yogurt
3 large free range eggs
salt & freshly ground pepper
8 fresh basil leaves

1. Peel squash and deseed.  Cut into even sized pieces and put into a roasting tin.
2. Cut tomatoes in half and slice the courgette, place in roasting tin with squash.
3. Pour over the oil and mix through the vegetables, sprinkle with 1/2 tsp salt
4. Roast in an oven 200C for 30 minutes until the butternut squash is soft and slightly caramelised round the edges.
5.  Chop the streaky bacon into pieces and spread over the vegetables, roast for a further 10 minutes until crisp.

Butternut Squash Tart

6. Place the vegetables and bacon into the pastry case.
7. In a bowl, whisk the eggs and stir in the 0% Greek yogurt, season with salt and pepper.
8. Pour the mixture over the vegetables.
9. Tear up the basil leaves and spread them evenly across the tart, push them down into the egg mixture.

Roasted Butternut Squash and Tomato Tart

10. Bake at 180C for 30 – 35 minutes until the egg mixture is set.

More Savoury Tarts from Farmersgirl Kitchen 

A slice of Smoked Salmon and Asparagus Tart
Smoked Salmon and Asparagus Tart

Butternut Squash and Tomato Tart

 I’m entering this tart for Herbs on Saturday run by Karen at Lavender and Lovage.

 

Roasted Butternut Squash and Tomato Tart 

Butternut Squash and Tomato Tart

 

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Filed Under: Main Course Recipes Tagged With: butternut squash, Herbs on Saturday, pastry, quiche, roasted tomatoes, tart, tomatoes

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Reader Interactions

Comments

  1. belleau kitchen says

    September 9, 2012 at 8:28 am

    so pretty Janice, I love a nice tart!… and you're so right about Butternut Squash it is so lovely and velvety and yes, so versatile… very nice deep fried too, although i'm not sure that's so diet friendly! x

    Reply
  2. Chele says

    September 9, 2012 at 8:45 am

    I got myself some butternut squash yesterday, now I know how I'm going to use some of them ;0)

    Reply
  3. Galina Varese says

    September 9, 2012 at 8:54 am

    This tart looks lush! Love squashes of all kinds.

    Reply
  4. Jacqueline says

    September 9, 2012 at 10:43 am

    Cut out the bacon and I say a big Mmmmmmmmm!

    Reply
  5. Janice says

    September 9, 2012 at 10:47 am

    You know I thought about you, Jac, when I put it in and nearly didn't – see what an influence you have over me! However, I needed to use it up so the thrifty cook in me just had to add it.

    Reply
  6. Janine says

    September 9, 2012 at 11:29 am

    Sounds really good – I love butternut squash!

    Reply
  7. Karen S Booth says

    September 9, 2012 at 11:42 am

    What an absolute stunner of a tart and a GREAT entry for Herbs on Saturday too! I also LOVE butternut squash, and remember my mum steaming them and then mashing them with butter when we lived in S Africa, where they are very prolific.

    Reply
  8. Emily (@amummytoo) says

    September 9, 2012 at 1:06 pm

    I'll def be making this! (minus the bacon)

    Reply
  9. FacelessFood says

    September 9, 2012 at 7:32 pm

    This looks great (minus the bacon here too!)!

    Reply
  10. [email protected] says

    September 9, 2012 at 7:54 pm

    So good Janice, you know I am a meat eater but I think this tart would be delicious without the bacon. I also love butternut squash, such a versatile vegetable. Thanks for letting me know that 0% Greek yoghurt works in tarts as I love it! xx

    Reply
  11. Lorraine says

    September 9, 2012 at 8:05 pm

    Oh. this looks so good! Perfect fall entree!

    Reply
  12. Baking Addict says

    September 9, 2012 at 9:05 pm

    wow this looks amazing!! Love all the flavours, please send some over 🙂

    Reply
  13. Petra says

    September 9, 2012 at 9:14 pm

    This looks great, I love Butternut squash and am waiting for them to ripen in the veg patch!
    This tart looks great!

    Reply
  14. Anonymous says

    September 10, 2012 at 3:56 am

    This looks delicious! btw, I love your pictures. Making me hungry.
    Please check me out at http://www.amaninthekitchen.com

    Reply
  15. Phil in the Kitchen says

    September 10, 2012 at 10:50 pm

    This looks a lovely combination. I'm afraid I wouldn't leave out the bacon. I can't imagine life without butternut squash (or BNS as I've seen it described quite a lot lately) – it's the main ingredient of my standby midweek meals in one form or another.

    Reply
  16. Debs Dust Bunny says

    September 11, 2012 at 9:10 pm

    Looks beautiful! I must try this. Thanks. : )

    Reply
  17. Chris says

    September 11, 2012 at 9:11 pm

    Very luvly! Oh, there is a squash lingering on my kitchen counter …

    Reply
  18. Mich - Piece of Cake says

    September 21, 2012 at 8:54 am

    Hi! I am visiting via Herbs on Saturday. This looks absolutely delicious. I am fanatic about Butternut squash, they taste much better than pumpkin.

    Reply
  19. Carole says

    November 22, 2012 at 9:14 pm

    Yum! thanks for linking this in Janice. Cheers

    Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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