Squash, feta & pine nut tart

Name: Squash, feta & pine nut tart
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 500 grams pack puff pastry; 2 Tbsps onion chutney; 2 Tbsps harissa; 1 butternut squash, peeled, deseeded and very thinly sliced; 200 grams pack feta cheese, crumbled; 1 Tbsp pine nut; 1 small bunch mint, leaves picked; 1 large handful rocket leaves

If you have roughly 1 hour and 10 minutes to spend in the kitchen, Squash, feta & pine nut tart might be a super lacto ovo vegetarian recipe to try. One serving contains 892 calories, 18g of protein, and 60g of fat. This recipe serves 4. If you have rocket leaves, butternut squash, harissa, and a few other ingredients on hand, you can make it. Spinach, Feta & Pine Nut Phyllo Tart, Plum Pine-Nut Tart, and Pine nut & honey tart are very similar to this recipe.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Roll

Equipment you will use

Baking Pan

Transfer the pastry base to a sheet of baking parchment.

Ingredients you will need

Base

Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season.

Ingredients you will need

Spread

Harissa

Squash

Put the tart on the hot baking tray and bake for 30 mins.

Equipment you will use

Baking Pan

Oven

Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.

Ingredients you will need

Pine Nuts

Arugula

Feta Cheese

Mint

Equipment you will use

Oven

Equipment

Oven

Baking Pan

Ingredients

Servings:

500grams

pack puff pastry 2Tbsps

onion chutney 2Tbsps

harissa 1

butternut squash, peeled, deseeded and very thinly sliced 200grams

pack feta cheese, crumbled 1Tbsp

pine nut 1small bunch

mint, leaves picked 1large handful

rocket leaves

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.