- Rustic Squash Tart.jpg (39.91 KiB) Viewed 290 times
Preparation Time: 30 minutes
Cooking time: 35 minutes
Serves: 8 (makes 2 tarts)
If served as eight portions, provides 279 cals, 19g fat (of which 4g saturates), 7g sugar and 0.2g salt per portion.
Ingredients
- 1 medium butternut squash, peeled, seeded and cut into ⅛ inch slices
- 1 medium acorn squash, peeled, seeded and cut into ⅛ inch slices
- 2 tbsp water
- ¼ cup olive oil
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh parsley
- ½ tsp salt
- ¼ tsp pepper
- ½ cup all-purpose flour
- ½ cup ground pecans
- 6 tbsp sugar
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 packet (17½oz) frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 2 tbsp butter
Method
1. In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
2. Unfold pastry sheets on a lightly floured surface. Roll each pastry to ⅛ inch thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1½ inch of edges, alternating slices of butternut and acorn squash.
3. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 190°C/Fan 170°C/Gas Mark 5 for 35 - 40 minutes or until golden brown.
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