Squash, feta & pine nut tart

Squash, feta & pine nut tart

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(5 ratings)

Prep: 20 mins Cook: 50 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal676
  • fat43g
  • saturates21g
  • carbs55g
  • sugars9g
  • fibre3g
  • protein17g
  • salt3g
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  • a little plain flour, for dusting
  • 500g pack puff pastry
  • 2 tbsp onion chutney
  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • ½ butternut squash, peeled, deseeded and very thinly sliced
  • 200g pack feta cheese, crumbled
  • 1 tbsp pine nut
  • small bunch mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • large handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

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Comments (6)

Zabzen's picture

I love this recipe! Tasty, easy and cheap!

Because Harissa is quite hard to find where I live and I didn't have time to make my own, instead I used a garlic induced piri piri sauce. But it was soooo tasty! A nice spicy kick to it!

To pep up the dish a bit I made oven baked broccoli and cauliflower (seasoned with salt, peper, cayenne peber and smoked paprika and sprinkled veg oil over to make them a bit crispy) as a side. I put them in the oven for the full 50 minutes along with the tart. They really complemented the tart!

Would definitely make this recipe again and recommend it anyone who like their food a bit spicy!

jenn-griff's picture

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

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

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

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.

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