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Butternut Squash, Blue Cheese & Walnut Tart

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A golden puff pastry tart loaded with roasted butternut squash, caramelized onions, crumbled blue cheese, and crunchy walnuts—perfect for a savory autumn appetizer or light meal.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 medium red onion, thinly sliced
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 3 oz blue cheese, crumbled
  • 1/4 cup chopped walnuts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C). Line a tart pan with parchment and fit in the puff pastry, trimming excess edges.
  2. Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes or until tender.
  3. Meanwhile, melt butter in a skillet over medium heat and sauté onions with thyme until caramelized, about 10 minutes.
  4. Spread caramelized onions over the tart base. Add roasted squash on top.
  5. Sprinkle crumbled blue cheese and walnuts evenly over the surface.
  6. Brush exposed pastry edges with beaten egg.
  7. Bake for 20–25 minutes, or until crust is golden and cheese is melted and bubbly.
  8. Cool slightly before slicing and serve warm or at room temperature.

Notes

  • Substitute goat cheese or feta if blue cheese is too strong for your taste.
  • Add a drizzle of honey or balsamic glaze for a sweet-savory contrast.
  • Can be made ahead and reheated before serving.

Nutrition

Keywords: butternut squash tart, savory puff pastry, blue cheese tart, fall appetizer

Find it online: https://epicrecipebox.com/butternut-squash-blue-cheese-walnut-tart/