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.


Reese’s Peanut Butter Gooey Cake


Really that is the only word that can describe this.

Sure we all love regular gooey butter cake. ¬†Crumbly butter flavored cake topped with a cream cheese icing that bakes into the cake; what’s not to love? I decided to take it a step further with this one.

You see Wes is headed out on his bachelor party weekend. I wanted to make good and sure that no matter how much fun he has with his brothers and best friends, that he doesn’t forget about me back at home.

I’m not really that concerned about it, but you know, this is a just in case kind of thing.

Plus these boys are going to be spending all weekend at a ranch with no dessert in sight, so I had to send something!

I also packed up a bottle of his favorite whiskey and a bottle of advil. I figured both would be put to good use.

From the top, this looks like a normal gooey butter cake. But, hidden underneath the layer of cream cheese, butter and sugar, is a butter cake loaded with crumbled Reese’s peanut butter cups. Reese’s rank pretty high on my list of favorite candy, mainly because of the peanut butter.

Chocolate and peanut butter will always be one of the world’s best relationships. I’ve never met anyone that doesn’t like it.

And if I do ever meet someone who claims to not like the chocolate peanut butter combo, then I probably won’t be friends with them.

They really can’t be trusted.

Ok. That isn’t necessarily fair, or true. I probably would still be friends with them; I just wouldn’t invite them over for dessert all that much.

Ugh. I’m so sad I sent this cake away. Looking at the pictures is making me a bit jealous.

Deep down I know this cake is much better off with a group of 14 boys than with me. It certainly would do me no good considering I have a marathon this weekend and it is best to eat foods that don’t feel like a brick in your stomach.

But after the marathon? Bring on the brick!

Reese's Peanut Butter Gooey Cake
For the cake
  • ½ cup butter
  • 1 egg
  • 1 box butter cake mix
  • 8 Reese's cups crumbled
For the topping
  • 8 ounces cream cheese
  • ½ cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cups powdered sugar
  1. Preheat oven to 375 degrees.
  2. Mix together cake mix, butter, and egg. Press batter into the bottom of a greased 9x13 pan.
  3. In a large bowl, mix together cream cheese and butter. Once combined add in eggs and vanilla. Beat until combined and smooth. Add in powdered sugar and mix until combined.
  4. Pour topping over the cake mixture.
  5. Bake for 35 minutes, or until the top is a light brown and the cake is not incredibly jiggly.