Butternut, Cavolo Nero and Goat’s Cheese Tart

Name: Butternut, Cavolo Nero and Goat’s Cheese Tart
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 6 serving(s)
Ingredients: 125 g butter, chilled and chopped; 225 g plain flour, plus extra to dust; 40 g Parmesan or vegetarian hard cheese, finely grated; 1 egg yolk; 400 g butternut squash (from the bulb end), peeled and deseeded; 2 tsp. vegetable oil; 100 g cavolo nero; 2 medium eggs; 250 mL double cream; Whole nutmeg, to grate; 100 g goat’s cheese, chopped, we used Capricorn; 1/2 -1 red chilli, halved, deseeded and finely sliced

This showstopper tart takes a little while to put together, but is so delicious it’s worth the effort – and as it can be completely made and frozen ahead, you have an impressive meal for guests ready and waiting.

By The GH Kitchen TeamPublished: 04 February 2021

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butternut, cavolo nero and goat’s cheese tart

This cheesy tart is filled with rich goat's cheese, sweet butternut squash and topped with seasonal cavolo nero! It's a delicious freeze ahead meal option.

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Yields:

6 serving(s)

Prep Time:

35 mins

Cook Time:

2 hrs

Total Time:

2 hrs 35 mins

Cal/Serv:

656

Ingredients

For the pastry

125 g butter, chilled and chopped
225 g plain flour, plus extra to dust
40 g Parmesan or vegetarian hard cheese, finely grated
1 egg yolk

For the filling

400 g butternut squash (from the bulb end), peeled and deseeded
2 tsp. vegetable oil
100 g cavolo nero
2 medium eggs
250 ml double cream
Whole nutmeg, to grate
100 g goat’s cheese, chopped, we used Capricorn
1/2 -1 red chilli, halved, deseeded and finely sliced

Directions

1. Step 1First, make the pastry. Using a food processor, pulse butter into the flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. Pulse or mix in Parmesan/vegetarian hard cheese and a large pinch of fine salt, followed by 2-3tbsp ice cold water. Pulse or mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap in clingfilm and chill for 30min.
2. Step 2 Preheat oven to 200°C (180°C fan) mark 6. Line a baking tray with baking parchment. Slice squash into 1cm-thick wedges and toss with the oil. Arrange in a single layer on the lined tray and roast for 25-30min, until just tender. Cool.
3. Step 3Meanwhile, cook the cavolo nero (whole leaves) in a large pan of boiling salted water for 4-5min, until just tender. Carefully drain (the leaves will be very fragile), transfer to a bowl of cold water to stop the cooking, then drain again and lay on kitchen paper.
4. Step 4Lightly flour a work surface and roll out pastry; use to line a 23cm round, 3.5cm deep fluted tart tin and trim excess. Prick base all over with a fork. Chill for 30min and put a baking tray in the oven to preheat.
5. Step 5Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Slide on to the preheated baking tray and cook for 20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 10-12min, until pastry is lightly golden and feels sandy to the touch. Brush inside of the pastry all over with the egg yolk and return to oven for 5min, until set. Remove from oven and turn oven temperature down to 170ºC (150ºC) mark 3.
6. Step 6For the filling, in a large jug, whisk eggs, cream, plenty of freshly grated nutmeg, ¾tsp fine salt and some freshly ground black pepper until combined.
7. Step 7Arrange squash pieces, cavolo nero and goat’s cheese in the base of the pastry case (still in tin). Pour in the cream mixture and sprinkle over the chilli.
8. Step 8Cook for 40-45min, or until filling is golden and just set. Allow to rest for 5min before transferring to a serving plate or board. Serve hot, warm or at room temperature, in slices.

Freeze ahead

Cool tart completely in tin, wrap well and freeze for up to 1 month. To serve, defrost overnight in fridge. Unwrap and bring to room temperature or reheat in a low oven for 20min.

Per serving:

Calories: 656
Protein: 14g
Total fat: 50g
Saturates: 30g
Carbs: 35g
Total sugars: 4g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time