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Test Kitchen Approved

Limnos Squash Tart

Recipe By Savory Spice Test Kitchen

Yields

8 servings

Recipe By Savory Spice Test Kitchen

A unique dish with sweet squash, savory herbs, and creamy goat cheese.

Serving Suggestions

Reheat and top with a fried egg for breakfast!

Recipe Notes

Try with Cantanzaro Herbs or Mt. Olympus Greek Style Seasoning in place of Limnos Lamb Rub.

 

Ingredients

1 medium acorn or butternut squash (about 2 lbs.)

3 Tbsp. olive oil, divided


1 1lb. package frozen puff pastry (2 sheets), thawed


2 small shallots, roughly chopped


6 oz. goat cheese, crumbled

Mixed fresh chopped herbs for garnish (e.g. rosemary, sage, parsley)

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Pink Reunion Island Peppercorn

    Unlike green, white and black peppercorns, Pink Peppercorns are not true peppercorns, nor are they part of the same family. These peppercorns, also...

    View full details
  • Limnos Lamb Rub

    This is our rendition of a lamb rub spice blend used in Greece and throughout the Mediterranean for roasting lamb and poultry. Rub a leg of lamb wi...

    View full details
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Directions

Preheat oven to 400 degrees. Cut squash in half, remove seeds, rub flesh side lightly with 1 Tbsp. of the olive oil, sprinkle with salt and pepper and place flesh side down on a parchment-lined baking sheet. Bake until tender enough to easily pierce with a knife, about 30 to 45 min. Remove squash from oven, set aside to cool and reduce oven to 350 degrees. Press thawed puff pastry dough into a 9-inch tart or pie pan. Sprinkle half of the crushed pink peppercorns across puff pastry and press them into the dough. Prick dough several times with a fork and place in oven to par-bake for 5 min., then remove from oven and set aside. When squash is cool enough to handle, peel off skin and chop flesh into large pieces. Place squash in a food processor and pulse until almost smooth. Add shallots, Limnos Lamb Rub and half of the goat cheese and pulse to combine. With food processor running, drizzle in remaining 2 Tbsp. oil until mixture is well combined and smooth. Spread filling onto par-baked crust and sprinkle with remaining goat cheese. Bake for 25 to 35 min. until goat cheese has melted and tart is slightly golden. Serve warm scattered with fresh herbs.