Monday, April 21, 2014

Roasted Squash and Gorgonzola Phyllo Tart

Roasted Squash and Gorgonzola Phyllo Tart

I love Greek food and still remember the dish that started my interest in those flavors.  Spanakopita is the traditional Greek appetizer of spinach and feta cheese wrapped in layers of crispy phyllo dough and I loved it the moment I tasted it.  Of course, a dessert of baklava didn't hurt either.  But although I've learned to cook with those flavors and spices, I've never tried working with the dough.  Something about all those cooking shows advising great care with the delicate "leaves" made me stick with my own, much less finicky, pastry dough.

Roasted Squash and Gorgonzola Phyllo Tart
I don't know what made me decide the time had come to conquer my fear of phyllo.  Maybe I was just in the mood for spanakopita.  I decided to not worry so much about perfect shapes and unbroken sheets and take a more casual layering approach.  And I'm happy to say it was not just easier than I'd feared but just plain easy.  I made the spinach version and ate it for dinner.  And once I was more confident I started playing around with different flavors.  This butternut squash version was a total winner and it got devoured the minute the photos were taken.  Enjoy!

2 Tablespoon olive oil, divided
2 Cups butternut squash, cut into bite size pieces
1/2 Red onion, peeled and sliced
1/2 Cup crumbled Gorgonzola cheese
1/4 Cup walnuts, chopped
10 Sheets phyllo dough
1 Tablespoon unsalted butter, melted
2 Tablespoons chopped chives
Salt & pepper to taste

Roasted Squash and Gorgonzola Phyllo Tart
Toss the squash in one tablespoon of the olive oil, place on a baking sheet lined with parchment paper and roast in a 400 degree oven for approximately 40 minutes or until the squash is tender and begins to develop some color.

While the squash is roasting, add the second tablespoon of oil to a pan and saute the onions on medium heat until they are lightly caramelized.

You can form the tart in a pie tin but I used two mini spring-form pans to get the tall sides.  Use some of the melted butter to lightly butter the pans.  Begin layering 5 sheets of dough into each pan, buttering each sheet.  I buttered each after I'd added it to the pan because it was easier than brushing it on the flat sheets and having them tear.  The result is less perfect but way easier.  The sheets should overhang the pans.

Combine the roasted squash, onions, cheese, walnuts and chives in a bowl and spoon half the mixture into each pan.  Fold up the edges of the dough and butter them.  Place both pans on a baking sheet and bake for 20 - 30 minutes or until the dough is a light golden brown.  Makes 2 servings.


  1. This came out great. I love all of the ingredients and flavors that you put in. I haven't worked with phyllo dough yet. I think baklava would be first up. I love that stuff.

  2. oh wow i love all your pie/tart recipes!

  3. This is absolutely gorgeous, Anita! I love the crispy crust and everything about the filling.

  4. It's so beautiful how could you possibly eat it? I have ordered my spring form pan and now I have the recipe so I'm just waiting till I make make this lovely dish too!

  5. Drooling. Absolutely heavenly looking. This and a glass of wine and I'd be set.

  6. I need this in my life right now. This is spectacular.


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