Ingredients
a little plain flour, for dusting
500g pack puff pastry
2 tbsp each onion chutney and harissa
½ butternut squash, peeled, deseeded and very thinly sliced
200g pack feta, crumbled
1 tbsp pine nuts
small bunch mint, leaves picked
large handful rocket leaves
Method
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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.
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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.
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Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.
PER SERVING
676 kcals, protein 17g, carbs 55g, fat 43g, sat fat 21g, fibre 3g, sugar 9g, salt 3.0g
