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Squash, feta & pine nut tart

Squash, feta & pine nut tart

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal676
fat43g
saturates21g
carbs55g
sugars9g
fibre3g
protein17g
salt3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 4 out of 5.5 ratings
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