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Squash, Feta & Pine Nut Tart

Use ready-made puff pastry to make this recipe even easier - by Amy Sinclair
  • 17 Apr 2019
Squash, Feta & Pine Nut Tart
Prep: 20 Minutes - Cook: 50 Minutes - Easy - Serves 4 - Vegetarian
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The feta adds a lovely saltiness, and the mint a nice bit of freshness, perfect for a light summer lunch! 

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

  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.

  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.

  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.

PER SERVING 

676 kcals, protein 17g, carbs 55g, fat 43g, sat fat 21g, fibre 3g, sugar 9g, salt 3.0g

  • vegetarian weeknight dinners
  • tart recipe
  • savoury pies and tarts
  • easy vegetarian meals
  • easy vegetarian recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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