Experience the magic of fall in the enchanting Elven realm of Rivendell with this savoury butternut squash, goat cheese and kale tart.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what would Gandalf drink to wind down on a crisp Autumn evening? Or what delicious baking would Hobbits have on hand for afternoon tea on a cozy fall day in the Shire? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
Rivendell
Let us journey to Rivendell for bountiful autumnal fare at the magical feasting tables of the Elves. This rustic vegetable tart topped with fresh greens is a celebration of the abundance of the harvest in Rivendell. A flaky herb-scented pastry is filled with roasted squash, caramelized onions, and tangy goat cheese. Lightly dressed baby kale adds a fresh bite to this hearty and filling vegetarian entrée.
Ingredients
Butternut Squash: I prefer using butternut squash in this recipe but you could substitute with another winter squash such as kabocha, acorn, or fresh pumpkin.
Goat cheese: Soft and creamy, with a slight tang, fresh goat cheese is an unaged cheese made from goat’s milk. Keeping the goat cheese cold will make crumbling it easier. If you don’t like goat cheese, then you can substitute with another cheese such as grated gruyère or cheddar.
Baby kale: I love the flavour combination of cold, dressed greens on top of the warm, savoury tart. Baby kale is a delicious option for topping this tart. The leaves are tender but with a definite kale flavour, making them the perfect topping. If you can’t find baby kale, then I suggest substituting with baby arugula.
Pie crust: I have included a recipe for a single pie crust, however, you could certainly use frozen pre-made pie dough if you prefer.
How to Make Butternut Squash, Goat Cheese, and Kale Tart
Make the pie crust
In the bowl of a food processor, combine the flour, chopped thyme, and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Shape into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Prep the filling
Preheat the oven to 400°F. Toss the squash with 1 tbsp olive oil and season with a little kosher salt and pepper. Spread the squash out on a baking sheet and roast for 30 minutes until tender. Stir the squash a few times to allow it brown evenly.
In a wide skillet, add the butter and 1 tbsp olive oil and heat over medium heat until the butter begins to melt. Add all onions along with the kosher salt. Cook for 3 to 4 minutes over medium heat until the onions begin to soften. Then turn down the heat to low.
Cook the onions over low heat until they are very tender and a deep brown colour. You will need to keep an eye on the onions. Stir them every so often so that they don’t burn or stick to the pan. When the onions are caramelized, add the minced garlic and chopped thyme and sauté for another minute. Combine the onions with the roasted squash and toss together. Allow the filling to cool slightly.
Bake the tart
Turn the oven down to 375°F. Line a baking sheet with parchment paper and set aside. Roll out the pastry on a lightly floured surface into a large circle, about 12 inches in diameter. Transfer to the prepared baking sheet. Spread half the filling over the pastry, leaving a 1 inch border around the edge. Crumble half of the goat cheese over top. Top with the remaining filling and goat cheese. Sprinkle with extra fresh thyme.
Gently fold the edges of the pastry up over the filling, overlapping as you go around the tart. Brush the edge with the beaten egg. Bake the tart for 45 to 50 minutes until the pastry is browned and cooked through on the bottom.
Serve the Butternut Squash, Goat Cheese, and Kale Tart
To serve, lightly dress the baby kale. Drizzle the kale with a little olive oil and lemon juice, season with a pinch of kosher salt and toss to coat. Transfer the tart to a serving plate and top with the baby kale. Slice into wedges and enjoy!
