Butternut Squash and Goat Cheese Tart

Butternut Squash and Goat Cheese Tart
Makes 8 - 12
Prep 15 m
Bake 30 m



  1. 1 of 6 Heat oven to 375 degrees F. Coat a 18 x 13-inch baking sheet with nonstick cooking spray.
  2. 2 of 6 On a well-floured work surface, roll out the puff pastry to a 14 x 12-inch rectangle. Transfer to prepared baking sheet.
  3. 3 of 6 In a medium-size bowl, mix squash, onion, bread crumbs, 1 cup of the Egg Beaters, the honey and salt. Spread the mixture over the puff pastry leaving a 1-inch border. Top with the sage leaves and half of the goat cheese. Lay the bacon strips on top and sprinkle with the remaining goat cheese.
  4. 4 of 6 Fold over 1-inch of the puff pastry to create a border on all sides of the tart. Brush the border with the remaining 2 tablespoons of Egg Beaters.
  5. 5 of 6 Bake at 375 degrees F for 25 to 30 minutes or until pastry is golden and flaky.
  6. 6 of 6 Allow to cool slightly before cutting into 8 to 12 pieces.
Nutrition Information for Butternut Squash and Goat Cheese Tart
Servings Per Recipe: 8
Per Serving: 14 mg chol., 8 g Fat, total, 22 g carb., 10 g pro., 2 g fiber, 3 g sat. fat, 205 kcal cal., 479 mg sodium