Waitrose and Partners
Goats' cheese, butternut & rosemary tart

Goats' cheese, butternut & rosemary tart

4 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 385g butternut squash wedges (or prepare your own)
  • 2 tbsp olive oil, plus a drizzle
  • 50g Duchy Organic Hazelnuts
  • 1 frozen Cooks’ Ingredients Puff Pastry Sheet (from 2 x 215g pack)
  • 1 tbsp redcurrant jelly or tomato chutney
  • 100g essential Waitrose English Goats’ Cheese, roughly torn
  • Few rosemary sprigs, roughly chopped
  • 1 British Blacktail Free Range Egg, beaten, to glaze
  • 1 tbsp red wine vinegar
  • 160g beetroot salad, to serve


  1. Preheat the oven to 220˚C, gas mark 7. Toss the butternut squash with 1 tbsp oil on a large baking tray, season and roast for 15 minutes or until softened and turning golden. Add the nuts to the tray for the last few minutes of cooking time. Remove the nuts and roughly chop. Allow to cool a little.

  2. Roll the pastry onto a flat baking tray, scoring a 1cm border. Prick inside the border all over with a fork, right down to the base of the tray. Spread the redcurrant jelly or chutney up to the scored border, then top higgledy-piggledy with the cheese, roasted squash, ½ the chopped nuts, and the rosemary. Brush the border with the beaten egg. Drizzle a dash of oil over the tart, season, then bake for 25 minutes, until very crisp and bubbling. Allow to cool for few minutes.

  3. For the salad, whisk the red wine vinegar and the remaining 1 tbsp oil; season. Toss the remaining nuts with the salad and dressing, and serve with the tart.

Cook’s tip

This tart can be made ahead; assemble it on the baking tray, cover and chill for up to 24 hours. You might need to add 1-2 minutes more cooking time to allow for the cold tray.


Typical values per serving when made using specific products in recipe


1,708kJ/ 417kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars