Autumn tart with butternut squash, goat cheese, bacon and hazelnuts

Butternut Squash, Goat Cheese, Bacon & Hazelnut Tart

Name: Butternut Squash, Goat Cheese, Bacon & Hazelnut Tart
Prep time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 Soignon Fresh goat log Plain, 125g; 1 Sheet puff pastry; 1 Butternut squash; 200 ml Milk; 100 ml Water; 100 g bacon lardons; 70 g Hazelnuts; Salt and pepper

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Step by step instruction:

Preparation 30 min

Cooking 20 min

Difficulty Easy

Ingredients

To make this recipe

Fresh goat log Plain, 125g

4 servings

1 Soignon Fresh goat log Plain, 125g
1 Sheet puff pastry
1 Butternut squash
200 ml Milk
100 ml Water
100 g bacon lardons
70 g Hazelnuts
Salt and pepper

Method

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Step 1
Bring the milk and water to the boil in a saucepan.
Step 2
Peel and deseed the butternut squash, then cut it into cubes. Cook in the milk and water mixture for 20 minutes.
Step 3
Drain the squash, then mash until smooth. Season with salt and pepper.
Step 4
Preheat the oven to 200°C (390°F).
Step 5
Line a tart tin with the puff pastry and prick the base with a fork. Blind bake for 5–10 minutes.
Step 6
Fry the bacon lardons in a pan until lightly browned. Roughly chop the hazelnuts and crumble the goat cheese.
Step 7
Spread the butternut squash purée over the pastry base. Scatter over the crumbled goat cheese, hazelnuts and bacon.
Step 8
Bake for 30 minutes. Serve hot.
Soignon-Tipp
Let the tart rest for a few minutes after baking before slicing, so it is easier to serve. Serve it with salad.