Squash, feta & pine nut tart
Squash, feta & pine nut tart could be just the lacto ovo vegetarian recipe you've been looking for. For $3.21 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains about 18g of protein, 60g of fat, and a total of 892 calories. This recipe serves 4. 81 person found this recipe to be tasty and satisfying. A mixture of butternut squash, mint, rocket, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 92%, this dish is super. Similar recipes include Spinach, Feta & Pine Nut Phyllo Tart, Plum Pine-Nut Tart, and Pine nut & honey tart.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
½ butternut squash, peeled, deseeded and very thinly sliced
200g pack feta cheese, crumbled
2 tbsp harissa
small bunch mint, leaves picked
2 tbsp onion chutneys
1 tbsp pine nut
500g pack puff pastry
large handful rocket leaves
Equipment:
baking pan
oven
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.Put a large baking tray on the middleshelf to heat up. On a floured surface,roll out the pastry to a 30cm square.Trim the edges, lightly score a 1cmborder around the edge of the tart,and prick the centre all over with a fork.Transfer the pastry base to a sheet ofbaking parchment.Mix the chutney and harissa, andspread over the middle of the pastry.Arrange the squash in one layer overthe top, then season. Put the tart on thehot baking tray and bake for 30 mins.Remove the tart, scatter over the fetaand pine nuts, and bake for 20 mins more.Scatter over the mint and rocket to serve.
Step by step:
1. Heat oven to 180C/160C fan/gas 4.Put a large baking tray on the middleshelf to heat up. On a floured surface,roll out the pastry to a 30cm square.Trim the edges, lightly score a 1cmborder around the edge of the tart,and prick the centre all over with a fork.
2. Transfer the pastry base to a sheet ofbaking parchment.
3. Mix the chutney and harissa, andspread over the middle of the pastry.Arrange the squash in one layer overthe top, then season.
4. Put the tart on thehot baking tray and bake for 30 mins.
5. Remove the tart, scatter over the fetaand pine nuts, and bake for 20 mins more.Scatter over the mint and rocket to serve.
Nutrition Information:
covered percent of daily need
