Puff pastry tarts with squash & feta

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olive magazine

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Recipe by olive magazine

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1. Put a baking sheet in the oven and heat to 220C/fan 200C/gas 7. Roll out the pastry and put on a large sheet of parchment paper or cut out 4 individual square tarts. Chill. Peel, seed and cut the squash into 1/2 cm thick slices. Prick the pastry a few times with a fork and then lay the squash over in a single layer and season. Slide the tart(s) onto the hot baking sheet and cook for 10 minutes.
2. Add the crumbled feta and bake another 10-15 minutes until pastry is crisp and golden.

Per serving

272 kcalories, protein 7.4g, carbohydrate 24.1g, fat 16.9 g, saturated fat 7.8g, fibre 1g, salt 1.07 g

Latest comments and suggestions

• Coen83

  22 October 2009

  Coen83 rated and commented on this recipe

  

  this was simple to make and would be a good starter if you had a veggie over for a dinner party. it was tasty enough but being a meat eater I wouldn't rush back to make it for that reason

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Ingredients

• 200g puff pastry
• ½ small butternut squash , about 250g
• 100g feta cheese

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 200g puff pastry
• ½ small butternut squash , about 250g
• 100g feta cheese

Per serving

272 kcalories, protein 7.4g, carbohydrate 24.1g, fat 16.9 g, saturated fat 7.8g, fibre 1g, salt 1.07 g

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