Squash, feta & pine nut tart
Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 50 mins
Vegetarian
- 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.
- 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.
- Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.
PER SERVING
676 kcalories, protein 17.0g, carbohydrate 55.0g, fat 43.0 g, saturated fat 21.0g, fibre 3.0g, sugar 9.0g, salt 3.0 g
Recipe from Good Food magazine, January 2013.
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http://www.bbcgoodfood.com/recipes/2852667/
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Ingredients
- a little plain flour , for dusting
- 500g pack puff pastry
- 2 tbsp onion chutneys
- 2 tbsp harissa
- ½ butternut squash , peeled, deseeded and very thinly sliced
- 200g pack feta cheese , crumbled
- 1 tbsp pine nuts
- small bunch mint , leaves picked
- large handful rocket leaves
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 50 mins
Vegetarian
Ingredients
- a little plain flour , for dusting
- 500g pack puff pastry
- 2 tbsp onion chutneys
- 2 tbsp harissa
- ½ butternut squash , peeled, deseeded and very thinly sliced
- 200g pack feta cheese , crumbled
- 1 tbsp pine nuts
- small bunch mint , leaves picked
- large handful rocket leaves
PER SERVING
676 kcalories, protein 17.0g, carbohydrate 55.0g, fat 43.0 g, saturated fat 21.0g, fibre 3.0g, sugar 9.0g, salt 3.0 g
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14 January 2013
Kandi rated and commented on this recipe
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20 January 2013
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22 January 2013
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07 April 2013
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