Squash, feta & pine nut tart
- Cassie Best
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Serves 4
Easy
Prep: 20 mins
Cook: 50 mins
A star rating of 4 out of 5.6 ratingsRate
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Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
a little plain flour
for dusting
-
500g pack puff pastry
-
2 tbsp onion chutney
-
2 tbsp harissa
-
½ butternut squash
peeled, deseeded and very thinly sliced
-
200g pack feta cheese
crumbled
-
1 tbsp pine nut
-
small bunch mint
leaves picked
-
large handful rocket
leaves
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Nutrition: per serving
- kcal676
- fat43g
- saturates21g
- carbs55g
- sugars9g
- fibre3g
- protein17g
- salt3g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
-
step 2
Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
-
step 3
Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.
Recipe from Good Food magazine, January 2013
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A star rating of 4 out of 5.6 ratings
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