Roasted Butternut Squash Tart with Irish Apple Chutney and Goats Cheese.

This beautiful reipe was actually thought up at a cookery demonstration we were lucky to have a stall at. The wonderful Leylie Hayes, the executive chef of Avoca was leading the demonstation. We were wowed by her simple and delicious recipes and were very grateful to walk away with such a great one for our Irish apple chutney recipe repertoire.

This one is great for vegetarians, served with a light rocket salad its a gorgeous recipe to show off at a dinner party. We still have people make special requests for it when they’re coming over for a visit!

Roasted Butternut Squash Tart with Irish Apple Chutney and Goats Cheese.


  • For the shortcut pastry:
  • 225g plain or wholemeal flour.
  • 140g butter.
  • Good pinch salt.
  • 1 egg.
  • 1-2 tablespoons cold water.
  • For the custard:
  • 350 ml cream.
  • 3 Whole egg.
  • 2 extra egg yolks.
  • For the filling:
  • 1 Butternut squash.
  • 2 cloves of garlic, crushed.
  • 1 tbsp fresh thyme leaves.
  • ½ large jar of “The Birds and the Teas – Irish Apple Chutney”.
  • 400g soft crumbly goats cheese.


  1. Preheat the over to 170c / gas mark 5.
  2. To make the pastry – Rub together the flour , butter and salt until it resembles fine break- crumbs. 3. Add the egg and just enough water to bind it together. Wrap in cling film and allow to rest in fridge for an hour.
  3. To make the savoury custard – Whisk together the cream, whole eggs and yolks and season lightly with salt and pepper.
  4. To make the filling: Line a 23 x 4 cm deep loose bottomed tin with the pastry, allowing it to overlap the tin by 1 cm all around the edge. Line the tin with a sheet of baking parchment and baking beans, and bake for 18-20 minutes or until golden, then remove from oven, remove the paper and beans, brush with a little lightly beaten egg and return to oven for a further 5 minutes.
  5. Peel and slice the butternut squash, place on baking sheet lined with baking parchment, sprinkle with crushed garlic, thyme leaves, salt and pepper,
  6. Bake in the oven for 10-12 minutes or until al dente.
  7. To assemble the tart: Spoon a generous amount of " The Birds and the Teas" Irish Apple chutney (Until Base is fully covered with Chutney – More or less to personal taste) onto the base of the pastry shell,
  8. Next layer the roasted butternut squash on top.
  9. Carefully pour your egg custard 2/3 of the way up to the top of the tin, then crumble the goat’s cheese all over the top of the tart covering as much of the surface as possible.
  10. Lower the oven temperature to 120 degrees, and place the tart carefully on the middle shelf, then top up tart to the brim with extra custard.
  11. Bake for 35 -45 minutes or until set.
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