Butternut Squash & Kale Tart

Active Time: 45 minutes
Total Time: 1 hour and 15 minutes

16 servings

Print recipe


  • 1 tablespoon salt
  • 1 sheet pie dough or puff pastry
  • 1 large butternut squash, peeled and diced
  • 2 tablespoon olive oil
  • 1/2 teaspoon nutmeg
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and chopped
  • 1 teaspoon cayenne pepper
  • 1 small onion, thinly sliced
  • FRENCH PANTRY Traditional Balsamic Vinegar
  • 3 eggs, whisked
  • 2 cups grated Gruyere cheese


  • Preheat oven to 400 °F and place Flaxiflat on a Medium Perforated Baking
    Sheet, set aside.
  • Roll dough into a rectangle and place into Flexiflat. Fill with dry beans or rice
    to weigh it down. Bake for 10 minutes and set aside.
  • In bowl, combine diced squash, olive oil, salt, and nutmeg.
  • Transfer to Medium Bonmat on a Medium Perforated Baking Sheet and roast for 20 minutes or until soft. Set aside.
  • Heat a large sauté pan over medium-heat and add 1 1/2 tablespoons olive oil. Add garlic and sauté until fragrant, 1 minute.
  • Add kale and cook for 4-5 minutes until soft and place into a separate mixing bowl. Add cayenne pepper and a pinch of salt. Set aside.
  • In the same sauté pan, heat 1/2 tablespoon olive oil over low heat and add onion. Cook for 20-25 minutes until caramelized, stirring every few minutes.
  • Add balsamic vinegar, stir, and transfer to kale bowl. Add eggs to bowl and mix until well blended.
  • Add half the squash, half the cheese, and a pinch of pepper. Stir together and pour over cooked crust.
  • Scatter remaining squash and cheese over top and sprinkle with pepper.
  • Bake until egg is set, and top is lightly golden, 15-20 minutes.
  • Remove from oven and cut into squares.

Enjoy from our bon COOK kitchen to yours!

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