Nothing says “fall” like a savory harvest tart packed with butternut squash, Swiss chard and fresh goat cheese. If you’re looking for a tasty weeknight meal, try this recipe from our friends at the Peachtree Road Farmers Market.
Tart Crust Ingredients:
- 6 ounces sun-dried tomato asiago biscotti crumbles
- 2 ounces butter (melted)
Preheat the oven to 325 degrees. In a mixing bowl, combine biscotti crumbles and butter. Press mixture out into a buttered 9-inch baking dish. Pre-bake crust for 8 minutes at 325 degrees.
Tart Filling Ingredients:
- 1 small butternut squash
- 2 Kielbasa sausages
- 1 bunch Swiss chard
- 1 red sweet bell pepper
- 4 ounces fresh goat cheese
- 1/3 cup whole milk
- 1 cup heavy cream
- 3 eggs
- 1/4 nutmeg
- Salt and pepper to taste
Peel and cube butternut squash and place in buttered baking dish. Bake butternut squash at 325 degrees for 45 minutes. Remove and set aside to cool.
Chop the Swiss chard into large strips and set aside. Clean and dice red sweet bell pepper and set aside.
Split the sausages down the middle and sauté with cut side down in a large sauté pan with a little olive oil for about 3 minutes, or until lightly brown. Turn the sausages and brown other side. Remove and set aside.
In the same pan, sauté the red pepper for about 2 minutes. Remove and set aside. In the same pan, quickly sauté the Swiss chard until it wilts. Remove and set aside.
In a mixing bowl lightly whisk eggs. Add milk, heavy cream, salt, pepper, and nutmeg. Whisk together and set aside.
Assemble Tart Instructions:
In the bottom of the tart crust, evenly spread the sautéed vegetables and kielbasa sausage. Dot with the goat cheese. Pour the cream and egg custard mixture over the vegetables. Bake at 325 degrees for 35 to 45 minutes or until center of filling is set.
Notes:
The tart crust and butternut squash can be prepared the day before. The completed tart can also be prepared the day before and reheated for serving. You can have a fresh spring salad as an accompaniment.
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