Honeynut Squash Tart with Fried Sage, Pepitas and Gruyere Cheese

Gourmet fall comfort food starts here using squash, sage and gruyere cheese combined into a light and flaky puff pastry.

Serves 6-8


  • 1 sheet puff pastry, thawed

  • 2 honeynut squash, peeled, cut in half, seeded and sliced 1/8” thick

  • 1 tbsp olive oil

  • ¾ cup grated gruyere cheese

  • 2 oz goat cheese, crumbled

  • 10 fresh sage leaves

  • 3 tbsp veg oil

  • 1 egg, beaten with 1 tbsp water

  • 3 tbsp roasted and salted pepita nuts

  • kosher salt and fresh ground pepper


    • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
    • Roll out thawed puff pastry with a rolling pin to even it out a bit. Place puff pastry on parchment lined cookie sheet. Beat egg and water in a small dish and brush a light coat on top of puff pastry. Leave a ½” border around the puff pastry and score lightly with a knife being careful not to go all the way through the pastry.
    • Sprinkle grated gruyere cheese inside the scored section of the pastry.
    • Arrange squash slices overlapping in rows on top of the cheese. Brush tops of squash with olive oil and lightly season with salt and pepper and sprinkle the 2 oz of crumbled goat cheese over top of squash slices.
    • Bake in oven for 25 – 30 minutes until squash is cooked and pastry is golden brown.
    • While tart is cooking heat the 3 tablespoons of vegetable oil in a small skillet and fry the fresh sage leaves until just crisp being careful not to burn. Drain on paper towels, season with salt and scatter on top of tart when it comes out of the oven. Cut into squares and serve with your favorite green salad lightly dressed in a vinaigrette.