Savory Winter Squash Tarts

There has been a bit of pie dough around the house lately.

Correction, there has been an obscene amount of pie dough around the house lately. There is a lot of practicing to be done! But, just to make sure Wes knows I’m not a one trick pony, I came up with a delicious savory tart last night.

Oh heavens was it good.

Want to know the really sad thing? I only had enough dough left from all my pie and tart baking to make four of these. Wes and I both had one for dinner and I felt quite terrible when I told him he was only allowed to have the one since I needed to save them for pictures.

And in case you are wondering, yes those are broken Lays potato chips on top. I thought they would make the perfect topping! Lays potato chips totally create the “streusel” effect for savory tarts. You could also use Ritz crackers or saltines.

My mom used to make this vegetable combination all the time when I was younger, and it is still, to this day, one of my favorite side dishes. It is incredibly easy (like chop everything up, put it in a pyrex and microwave for 5 minutes easy). You really can’t go wrong. We had a bit of it leftover from Sunday’s supper, so I decided to try it out in tart form.


You absolutely have to give this one a try! I think even kiddos would gobble it up, just tell them it is like a chicken pot pie (just leave out the fact that it is all vegetables inside).

Savory Winter Squash Tarts
Side dish
  • 1 batch pie dough
  • 2 large Zucchini Squash, chopped
  • 3 Roma tomatoes, chopped
  • ½ white onion, chopped
  • 2 cloves garlic, chopped
  • ¾ cup shredded cheese (choose your favorite blend)
  • Sprinkle of fresh shredded parmesan
  • ¾ tsp salt
  • ½ tsp pepper
  • Garnish with lays potato chips
  1. Preheat oven to 350 degrees.
  2. While oven is preheating, roll out your pastry dough. Cut into circles and push into a greased tart tin. Set aside
  3. Combine squash, tomatoes, onion, garlic, cheese, salt, and pepper in a microwave safe bowl. Cook on high for about 6 minutes or until veggies are tender.
  4. Remove from oven, spoon vegetable filling into tart shells. Sprinkle with parmesan and potato chips. Bake on high for about 40 minutes, or until dough is brown.


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