Squash and Kale Tart
"Layers of delicious puff pastry dough drizzled with garlic butter, butternut squash, kale, red onion, eggs and finished with parmesan cheese. This Butternut Squash Tart is brunch deliciousness!"
-- @ascrumptiousbite1
Recipe Intro From ascrumptiousbite1

This easy, weeknight dinner uses frozen puff pastry and fall vegetables to create the perfect meal! Top it with any additional vegetables, or protein you need to use up—it's the perfect fridge clean out!



Prep time 10mins
Cook time 30mins
Serves or Makes: 6


  • 1/ 4 cup unsalted butter
  • 3 garlic cloves, minced
  • 1 sheet of puff pastry, (thawed if frozen)
  • 2 cups squash, such as butternut or red kuri, chopped
  • 1 cup kale, chopped
  • 1 large onion, sliced
  • 6 eggs
  • Kosher salt and freshly ground pepper, to taste
  • Parmesan cheese, for garnish


  • Step 1

    Preheat oven at 375°F and line a sheet pan with parchment paper.

  • Step 2

    Melt butter at low heat and add grated garlic, salt, and pepper. Cook on low heat until fragrant, 2-3 minutes. Remove from heat and set aside.

  • Step 3

    Dust table with all-purpose flour. Roll out dough to fit sheet tray and then place on the sheet pan.

  • Step 4

    Brush the puff pastry with the garlic butter, leaving a 1/2 inch border free of butter. Add the butternut squash, onions and kale, creating 6 small divots (with a cup or large spoon) in the vegetables to place the eggs on later in a baking. Season with kosher salt and freshly ground pepper.

  • Step 5

    Bake for 25 minutes, then carefully remove from the oven and crack the eggs into the pre-made divots. Return to the oven and cook until the whites have set, but the yolks are still runny (or more, according to your liking), 8-10 minutes.

  • Step 6

    Remove from the oven and top with Parmesan cheese. Enjoy!