Squash, Feta & Pine Nut Tart
This savory tart is a delightful combination of flaky puff pastry topped with layers of sweet butternut squash, tangy onion chutney, fiery harissa, creamy feta cheese, and crunchy pine nuts. Finished with a fresh garnish of mint and peppery rocket leaves, this elegant dish is perfect for a special dinner or a tasty lunch.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 676 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 3 milligram of sodium
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