Squash, feta & pine nut tart

Squash, feta & pine nut tart

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 50 mins

Skill level



Serves 4

Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 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 nut
  • small bunch mint, leaves picked
  • large handful rocket leaves

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.
  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.
  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
jenn-griff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe says total cooking time is 50 minutes. Pastry packet says cook for 20 minutes. We tried to follow recipe but had to cover exposed pastry in foil for the last 30mins of cooking to prevent it burning. Tasty though!

cassanxyl's picture

I am definitely going to try this recipe but as I make my own harissa will only use 2 tsp, mine is much hotter than commercial brands. I live in northern Thailand and there are quite a few things not readily available here.


Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A taste sensation! Hubby turned his nose up when he saw it but soon changed his mind when he tasted it. One for the binder.

majachsa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Burnt the pastry on this one, but that was my fault.

Otherwise tastier than I expected

Wife said it was lovely cold the following day

kandi1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We thought this was a nice flavour combination and it was easy to make. I halved the amount of feta to reduce the calories a bit.