Butternut Squash and Bacon Tart

This beautiful tart fresh out the oven will be a crowd pleaser at your fall holiday parties. With the pairing of butternut squash and bacon, you’ll reach the hearts of every one of your guests!

PREP TIME: 30 minutes
COOK TIME: 40 minutes
LEVEL: Intermediate
YIELD: 8 servings



  • 1 egg yolk
  • 2 Tablespoons ice water
  • 1 ¼ cups all-purpose flour, plus more for dusting
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes


  • 1 butternut squash, about 3 pounds
  • ¼ pound bacon, chopped
  • 1 garlic clove, minced
  • 1 shallot, minced
  • Kosher salt and freshly ground pepper
  • 2 ounces goat cheese, crumbled
  • 2 eggs
  • ½ cup heavy cream
  • 8 fresh sage leaves

Method of Preparation

1.   To make pastry, in a small bowl, whisk together the egg yolk and water. Set aside. In a bowl of a stand mixer fitted with a paddle attachment, stir together the flour and salt. Add the butter and beat on medium low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Shape into a disk, wrap well in plastic wrap and refrigerate for at least 30 minutes.
2.   Preheat oven to 375°F Bake Mode in an M or E Series Oven. On a lightly floured surface, roll out the dough into an 11-inch round, about ¼ inch thick. Transfer to 9 inch round tart pan with a removable bottom. Fit the dough into the pan and trim edges. Line the shell with parchment paper and fill with pie weights. Bake until golden brown, about 15 minutes. Let cool completely on a wire rack. Remove parchment and pie weights.

1.   Meanwhile, to make the filling, peel the squash and using a large knife, cut it crosswise, separating the dense section of the squash from the part that contains the seeds. Reserve the part with the seeds for another use.
2.   Using the straight section, shred with a cheese grater or food processor fitted with the shredding attachment, shred all and set aside
3.   In a large sauté pan, over medium heat, cook the bacon stirring occasionally until crispy, about 5 minutes. Mix and stir in the garlic and shallot and cook for 30 seconds. Add the shredded squash and season with salt and pepper. Cook, stirring occasionally until soft, 4 to 6 minutes. Transfer the mixture to the cooled tart shell and generously sprinkle the goat cheese
4.   In a small bowl, whisk eggs with the cream. Pour the mixture evenly over the tart and arrange the sage leaves on top. Bake until the tart is set and the sage leaves are crispy, 20-25 minutes. Let stand for 5 minutes before serving. Enjoy!

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