This savoury tart brings the delightful colours, flavours and crunchy textures of Autumn to the table.
The tart will serve 6. Prep time is about 30 minutes and cooking time about 1hr and 10 mins and so although it take a little time, it's delicious enough to be absolutely worth it!
We love this tart served with a fresh herby salad, a real antidote to dark Autumn evenings and leftovers (rare for us!) make a very portable and satisfying work day lunch.
We really hope that you'll give this one a try because we are sure it's going to be one of those recipes that you'll use over again.
Ingredients
Butternut Squash
500g butternut squash, peeled & diced into 2cm cubes
1 tbsp olive oil
5 fresh sage leaves
1 pinch dried chilli flakes
A pinch each of sea salt and ground black pepper
Pastry
200g plain (or gluten free) flour
2 leaves of fresh thyme, finely chopped
75g cold unsalted butter, cut into cubes
50ml cold water
A pinch of sea salt
Filling
80g roasted hazelnuts
2 garlic cloves
5 fresh sage leaves plus extra for garnishing
80g onions
2 tbsp olive oil
150g milk of choice
100g feta cheese, broken into small, bite-sized pieces
3 large eggs, beaten
1tsp sea salt
1/4 tsp ground black pepper
Method
Preheat the oven to 200c (400f)
Lightly grease a 24cm (9.5 inch) flan dish
First prepare the butternut squash.
Put the squash in a roasting tin.
Season with salt, pepper, chilli flakes and sage leaves, drizzle with olive oil.
Mix together to coat the squash in the oil and herbs and roast in the oven for 30 mins.
While the squash is cooking, prepare the pastry.
Put the flour, thyme, butter and salt into a mixing bowl and gently rub the ingredients together with your fingertips until you have something resembling breadcrumbs.
Add the water and using a fork and your fingers bring the mixture together to form a dough. Add a drop more water if you need.
Transfer the dough onto a lightly floured surface and roll out the pastry to fit the dish. Alternatively, you can transfer the dough straight to the dish and, using your hands press the dough evenly into the base and up the sides of the dish.
Prick the base with a fork and part bake in the oven for 10 mins.
Now prepare the filling.
Chop the hazelnuts in a food processor for around 4 seconds and set aside.
In the food processor now chop the garlic, sage leaves and onions for 5 seconds.
Heat a little olive oil in a frying pan and sauté the garlic mixture over a gentle heat for about 3 minutes - keep an eye on the mixture as you don't want the mixture to burn.
Leave to cool slightly before tipping into a large bowl.
To the garlic mixture now add the milk, feta pieces, beaten eggs, chopped hazelnuts, salt & pepper and mix well.
At last, it's time to assemble the tart!
Once the butternut squash is roasted and tender, take out of the oven to cool for a few minutes and then tip onto the part-baked pastry base.
Pour over the filling and scatter the extra sage leaves on the top.
Bake for 25-30 minutes until lightly browned and set.
A TFN Top Tip - if you are using a loose-bottomed flan case, put it onto a foil lined baking tray to avoid any filling spillage onto the bottom of your oven!
Cool slightly before serving.
Leftover tart will keep in the fridge for 24 hours.
Recipe & photo credit: Thermomix & Cookidoo
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