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Roasted Baby Squash, Spinach & Goat’s Cheese Tart


This Roasted Baby Squash, Spinach & Goat’s Cheese Tart with Cinnamon Myrtle, Old Man Saltbush & Mountain Pepperberry is an impressive one! We’ve taken native Cinnamon Myrtle, Old Man Saltbush and Mountain Pepperberry and combined then with roasted baby squash, spinach, parmesan, eggs and creamy goat’s cheese. We’ve then encased all these flavours in a flaky pastry tart that makes it a great one to serve for lunch, dinner or a backyard picnic. The best thing, though, it’s surprisingly simple to put together and delicious served hot or cold.

Time: 1 hour
Serves: 4-6


3 or 4 yellow baby squash, each cut into 6 or 8 segments, depending on size
2 tbsp Extra Virgin Olive Oil
1 tsp Cinnamon Myrtle, ground
2 tsps Mountain Pepperberry, ground
1 sheet puff pastry
250 grams chopped spinach, thawed and squeezed of excess liquid
4 eggs, whisked
1/4 cup pouring cream
1 tsp Old Man Saltbush
3/4 cup fresh ricotta cheese
1 cup parmesan cheese, grated
200 grams soft goat’s cheese
sea salt


1. Pre-heat oven to 195°C. Place squash segments into a bowl with olive oil, TASC Cinnamon Myrtle, 1 tsp Mountain Pepperberry and a pinch of sea salt. Line a baking tray with baking paper and arrange segments on tray. Roast in oven for 15-20 minutes or until lightly golden. Remove from oven and set aside.

2. Grease a 34 x 10 cm rectangular loose bottom tart tin. Gently roll pastry sheet and drape over tart tin, using finger tips to press pastry into the base and sides. Trim any overhanging pastry and use trimmings to fill in any gaps.

3. Place the tart tin on a baking tray. Prick the pastry base with a fork about 12 times and line with non-stick baking paper. Fill with pastry weights, dried beans or raw rice, making sure they press into the corners. Bake in preheated oven for 15 minutes.

4. Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 10 minutes or until golden. Remove tart case from oven, but do not take it off the baking tray. Reduce oven temperature to 180°C.

5. Spread spinach evenly over tart base. Add egg, pouring cream, Old Man Saltbush, remaining Mountain Pepperberry, ricotta, 1/2 cup of parmesan and pinch of sea salt to a bowl and mix well to combine. Pour two thirds of the egg mixture over the spinach.

6. Arrange roasted squash segments evenly over the top of tart and carefully pour in remaining egg mixture. Sprinkle over remaining parmesan and bake for 15 minutes.

7. Carefully remove from oven. Scatter with crumbled goat’s cheese and return tart to oven for a further 15 minutes or until set. Remove from oven and carefully slide tart onto a wire rack and leave to cool for 20 minutes before removing from tin.

Serve with a leafy green garden salad and balsamic dressing.


  • Try replacing squash with roasted zucchini or roasted fennel.
  • Replace goat’s cheese with gorgonzola or creamy blue cheese, for a stronger flavour
  • Leftover tart can be stored in the refrigerator until ready to reheat and eat.
  • Perfect served cold or as a lunchbox special.


Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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