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 the the biscotti crumbles and butter. Press the mixture into a buttered 9-inch baking dish. Pre-bake the 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, then place it in a buttered baking dish. Bake at 325 degrees for 45 minutes, then remove it and set it aside to cool.
Chop the Swiss chard into large strips and set aside. Clean and dice the red sweet bell pepper and set aside.
Split the sausages down the middle and sauté with the 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 the 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 the eggs. Add the 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 goat cheese. Pour the cream and egg custard mixture over the vegetables. Bake at 325 degrees for 35 to 45 minutes or until the center of the 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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