Market Mash Up: Fall Harvest Savory Tart

Tart Crust


6 ounces Sun Dried Tomato Asiago Biscotti Crumbles
2 ounces Butter (melted)


  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, combine biscotti crumbles and butter.
  3. Press mixture out into a buttered 9” baking dish.
  4. Pre-bake crust 8 minutes at 325 degrees.

Tart Filling


1 small Butternut Squash
2 Pine Street Market Kielbasa Sausages
1 bunch Swiss Chard
1 Red Sweet Bell Pepper
4 ounces Fresh Goat Cheese
1/3 Cup Whole Milk
1 Cup Heavy Cream
3 Eggs
¼ tea Nutmeg
Salt & Pepper to taste


  1. Peel and cube butternut squash and place in buttered baking dish.
  2. Bake butternut squash at 325 degrees for 45 minutes. Remove and set aside to cool.
  3. Large chop the Swiss chard and set aside.
  4. Clean and dice red sweet bell pepper and set aside.
  5. Split sausage down the middle.
  6. Sauté kielbasa sausage first with cut side down in a large sauté pan with a little olive oil. About 3 minutes until lightly brown.
  7. Turn sausages and brown other side. Remove and set aside.
  8. In the same pan, sauté the red pepper about 2 minutes. Remove and set aside.
  9. In the same pan, quickly sauté the Swiss chard until it wilts. Remove and set aside.
  10. In a mixing bowl lightly whisk eggs.
  11. Add milk, heavy cream, salt, pepper, and nutmeg.
  12. Whisk together and set aside.

Assemble Tart Instructions

  1. In the bottom of the tart crust, evenly spread the sautéed vegetables and kielbasa sausage.
  2. Dot with goat cheese.
  3. Pour cream and egg custard mixture over vegetables.
  4. Bake at 325 degrees for 35 to 45 minutes or until center of filling is set.


  • The Tart Crust & Butternut Squash can be prepared the day before.
  • Completed tart can also be prepared the day before & reheated for serving.
  • Suggest fresh spring salad as an accompaniment.