Butternut & Goat Cheese Tart

035Last Friday at work I caught myself, not planning some wicked night on the town, but a night of baking. What can I say, as my 27th birthday neared, the tamer I got (at least that’s what I lie to myself and say). Friday’s used to be farmer’s market baking days. But now winter is my reprieve, as markets only happen once a month. But still habits die-hard, as I found myself yearning to be in the kitchen creating, baking something. I saw this pumpkin tart on my pinterest and I just haven’t been able to get it out of my head. Naturally I opted for tweaking it and swapping the pumpkin for butternut. It’s not dairy-free, but it is savory, baked deliciousness!

Butternut and Goat Cheese Tart


  • 2 cups almond meal
  • 3 tbsp lard
  • 1 tbsp rosemary
  • 1 tsp sea salt

Butternut Filling

  • 1 butternut squash
  • 1 tbsp ricotta
  • 1/2 cups grass-fed yogurt
  • 4 eggs
  • 1 cup chopped spinach
  • 4 oz. goat cheese
  • 2 tsp sea salt
  • 1/4 tsp pepper
  • 1 tbsp cinnamon
  • 1 tsp white pepper
  • thyme

032Let’s Make it Happen: Start with the crust. Mix it together. Wrap in plastic and store in the refrigerator. While it’s chilling, get to work on the butternut. Now I like the task of cutting up a butternut, but I am also kind of weird, so feel free to buy pre-cubed squash. If you are up for the challenge, however, peel the squash. Cut into sections and then further into cubes.

Return to the crust. Pat crust into the a pie pan. Feel free to get a little fancy here. Maybe do a little fluting. When I worked at a pie company, I always considered fluting to be our own little baker signature, because no matter what we all had our own little unique way of doing it.

Layer the butternut on the bottom. Mix the yogurt, ricotta, cinnamon, pepper, sea salt, and eggs. Pour over the squash. Top with crumbled goat cheese. Add a few bacon pieces. Sprinkle with thyme. Bake at 325 for 40 to 45 minutes. Take it out, let it cool, slice and enjoy!


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