- a little plain flour, for dusting
- 500g pack puff pastry
- 2 tbsp onion chutney
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
- 2 tbsp harissa
This hot, aromatic paste made from chilli and assorted 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…
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.