Roasted butternut squash tart with Taleggio and walnuts

December 10, 2013

Roasted butternut squash tart with Taleggio and walnuts

Made with puff pastry, this tart is a real showpiece, yet it’s incredibly easy to whip up. You can even assemble the tart ahead of time and refrigerate it – when you’re ready to serve it, just pop it in the oven. This makes it an ideal dish for any dinner or cocktail party, leaving you free to focus on pouring drinks or chatting with your guests.

But aside from its convenience, this is a really delicious tart! The Taleggio cheese melts and mingles with the sweet butternut squash, while the walnuts and sage bring an earthy bite. The tart is also as light as air – which, in my book, makes it an ideal prelude to dinner.

Slide the gorgeous tart onto a large wood board as soon as it’s out of the oven, and set it whole on your coffee table. Then slice it right there, in front of your guests… I guarantee that it’ll make everyone salivate in anticipation of the first mouthful!

 Butternut squash

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Roasted butternut squash tart with Taleggio and walnuts

More butternut squash goodness: Sherry-roasted butternut squash and brioche bread puddings

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

The Wimpy Vegetarian December 11, 2013 at 4:02 pm

This is a fantastic appetizer for a party! I love it! And I just bought a new gorgeous board I can put it on. Thanks!!


Viviane December 11, 2013 at 10:03 pm

Susan, thank you so much for your kind words… Enjoy your gorgeous board and your tart. Happy holidays to you, my dear!


lisaiscooking December 12, 2013 at 10:51 am

Taleggio sounds delicious with the squash and walnuts! It so pretty the way you arranged the sliced squash too.


Viviane December 12, 2013 at 11:43 am

Thank you, Lisa!


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