Red kuri squash tatin with goat's cheese and honey

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Main Dish
Very Easy
1 h 25 m
498 Kcal

Let yourself be tempted by this pumpkin tatin with goat's cheese and honey, a real autumn delight! Melt-in-your-mouth pumpkin, creamy goat's cheese and a touch of sweet honey combine perfectly for a result that's both sweet and savory. This upside-down tart is ideal for a comforting meal with a salad, for example. And with a few toasted hazelnuts for crunch, it's a guaranteed hit! Simple to prepare and irresistible straight from the oven, this recipe is perfect for savoring the flavors of the season :-)

Ingredients

6

Decoration (optional):

Materials

  • 1 tart tin (11 inches/28 cm in diameter)
  • parchment paper
  • brush
  • knife
  • cutting board
  • tablespoon
  • fork

Preparation

Preparation15 min
Waiting time10 min
Cook time1 hour
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 1Wash and halve the red kuri squash.
    Scoop out the seeds with a tablespoon.
    Then cut it into slices, as thin or thick as you like. Remove the stem.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 2Combine the olive oil, salt, pepper, garlic powder and herbes de Provence.

    *The amount of oil is a guide; add more or less depending on the size of your squash.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 3Place the red kuri squash slices on a baking tray lined with parchment paper.
    *You may need 2 baking trays.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 4Brush each side with oil and herb mixture.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 5Bake in a preheated oven at 370°F/190°C for 30 minutes.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 6Pour the honey into the bottom of the tart tin.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 7Place the roasted red kuri squash pieces on top.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 8Cut slices of goat's cheese and place on top.
    *Keep the "crumbs" to sprinkle over the tart after baking!
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 9Cover with the puff pastry and fold the edges inwards. Prick the pastry with a fork.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 10Bake in a preheated oven at 350°F/180°C for 30 minutes.
    *Allow the tart to cool slightly before turning out onto your serving dish.
  • Red kuri squash tatin with goat's cheese and honey - Preparation step 11Sprinkle with toasted hazelnut pieces and goat's cheese "crumbs".
    *You can also add a little chive if you like.
    Enjoy!

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FAQ ❓

How long can I keep this tart?

You can keep it for up to 4 days in the fridge, wrapped in cling film or in an airtight container.
You can use your favorite autumn squash to make this tarte tatin, replacing it with pumpkin, butternut squash...
You can replace it with mozzarella or ricotta, for example. Be careful, though, as mozzarella will probably release water during cooking. Find out how to avoid this here!
You could, for example, replace the herbes de Provence with thyme or rosemary, or even try spices such as smoked paprika.
Pour the oil into a large bowl, add the seasoning and the squash pieces. Coat the pieces by mixing them with your hands.
*The amount of oil is a guide; add more or less depending on the size of your squash.
You can replace it with gluten-free puff pastry if you have an intolerance, or with shortcrust pastry if you prefer!
If you have a lot left over, you can turn it into a soup or a velouté. Otherwise, you can reuse it in a bowl meal!
Like us, you can add pieces of roasted hazelnuts or other nuts (almonds, walnuts, cashews...) and chopped herbs such as chives, for example!

Nutrition

for 1 serving / for 100 g
Calories: 498Kcal
  • Carbo: 18.8g
  • Total fat: 42.7g
  • Saturated fat: 16.5g
  • Proteins: 7.7g
  • Fibers: 2.7g
  • Sugar: 3.3g
  • ProPoints: 14
  • SmartPoints: 19
Nutritional information for 1 serving (178g)

Cookware

oven
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Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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