Roasted Fall Veggie Tart

November 18, 2015


Ya’ll I’m so excited for Thanksgiving. More excited than Jessie Spanno was for her Bayside Theater debut. If you don’t remember this episode, please jump on YouTube fast! This is serious pop culture NEED TO KNOW. She was sooooo excited! And I’m so excited for turkey comas, pies galore, and potato everything!!! Basically, feed me all the things! I’ve found a stellar pre-Thanksgiving treat and I have to share it. It’s the perfect balance of fall veggies and deliciously easy baking.

In preporation for my self-induced food coma, I’m trying to keep it sort of light. “Sort of” is used loosely because I’ve also had a piece of pie everyday for the past week. Whatever! Working in food is a hard life! And holiday season gets harder with all the beautiful, decadent desserts swooping into the office. I know, you pity me. You don’t have to say it, I feel it. With my pie habit in mind, I’m trying to at least eat more veggies. And y’all I’ve found roasted veggie heaven in a pan. The best part about this tart is that it’s so easy. If you don’t use puff pastry often, you can thank me later for introducing you to this frozen aisle time saver. *Added bonus, if you are looking for something that is Thanksgiving worthing, look no further than this beautiful tart as a crowd pleasing side.




The best part about this tart is how easy it is. While the tart may take about an hour to make, I swear it is simple. And you and your family (if you’re the sharing type) will love this. You’ll start out roasting your squash and shallots. While you roast your veggies, you’ll also be sautéing your mushrooms in a skillet.

*I have a confession to make! I love mushrooms. Chanterelles are, especially, close to my heart because I just find them to be beautiful. I’ve also paid $30 a pound for mushrooms. And I’m not proud of that. Some people buy $500 shoes, I buy $30 mushrooms. If your heart doesn’t skip a beat when you see chanterelles, we should go shopping together, and I’ll explain. But also if your heart isn’t in the mushrooms than I recommend you don’t spend too much money on them. Mushrooms can be expensive, and if you aren’t a mushroom lover than don’t waste your dollars. Unless you’re really trying to impress with beautifully shaped shroomies, than a cheaper handful of our favorite fungal friends will suffice.

Once you’ve got your veggies almost completely cooked, all that is left to do, is to place them on your puff pastry, and bake.


makes 1 tart


1 box puff pastry

1 delicata squash, cut into rings, *save you seeds*

6 shallots, halved

10-14 chanterelle mushrooms

1/2 white onion

4 oz goat cheese

4 sprigs of thyme

1 tbsp butter

2 tbsp olive oil

salt and pepper for seasoning


  1. Preheat your oven to 350°F. Toss your squash and shallots in 1 tbsp of olive oil, salt and pepper. Spread vegetables flat onto a baking sheet. Roast for 25-30 minutes. Until squash is soft. *Add on bonus: sprinkle salt on the seeds from the delicate squash, roast with your veggies.
  2. While your squash and shallots are in the oven, heat one tbsp olive oil over medium-high heat. Toss onions, mushrooms, and thyme into skillet. Let cook for 4 minutes. You should start to get a buttery, nut smell. Add 1 tbsp butter. Let cook for another 2 minutes. Remove from heat.
  3. Roll out puff pastry into an 8 x 10 rectangle. Leaving half an inch of space from the edges, spread goat cheese on to the puff pastry. On top of the cheese, layer all vegetables. Roll the edges in to create a crust.
  4. Place tart on parchment paper and a baking sheet. Bake for 30 – 40 minutes or until the puff pastry is golden.
  5. Remove from oven. Sprinkle pumpkin seeds over the tart. Let cool until the tart is warm.


And just like that you’ve got some serious fall veggie love.


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