Butternut Squash, Blue Cheese & Nutmeg Tart
I made this dish the other night and loved it so much that I ate the portion that I had orginally made as extra for my lunch! I will definitely be making this again! This recipe should feed 4 with a side salad... I'm trying to get better with the measurements so sorry if they're not quite right!
Ingredients
Ready rolled puff pastry
1 red onion - cut into 8 segments
1/2 a butternut squash - diced
1/2 an aubergine - sliced to about 0.5cm thick
A couple of handfuls of spinach
Blue cheese - amount depends on how much you'd like to crumble on the top!
8 cherry tomatoes - halved
Ground nutmeg - 1 tsp
1. Pre-heat the oven to around 180 degrees
2. Unroll the pastry, place on some baking paper on top of a baking tray and score a line 1 inch from each of the edges of the pastry to create a border and brush the border with a little milk
3. Meanwhile, in a frying pan fry the butternut squash in some olive oil until slightly softened (this is best on a low heat and done slowly)
4. Add the onion to the pan
5. As the onion begins to soften, add the aubergine
6. Once the aubergine has cooked add the spinach but take off the heat before fully wilted
7. Sprinkle in the nutmeg and stir
8. Spread the mixture into the centre of the pastry inside the border you made earlier
9. Place the cherry tomatoes on top of the mixture and crumble over the blu cheese
10. Cook for 15-20 minutes until the pastry border has risen and is golden
Enjoy :)
Yelly-fi-felly-food-belly x
IngredientsReady rolled puff pastry
1 red onion - cut into 8 segments
1/2 a butternut squash - diced
1/2 an aubergine - sliced to about 0.5cm thick
A couple of handfuls of spinach
Blue cheese - amount depends on how much you'd like to crumble on the top!
8 cherry tomatoes - halved
Ground nutmeg - 1 tsp
1. Pre-heat the oven to around 180 degrees
2. Unroll the pastry, place on some baking paper on top of a baking tray and score a line 1 inch from each of the edges of the pastry to create a border and brush the border with a little milk
3. Meanwhile, in a frying pan fry the butternut squash in some olive oil until slightly softened (this is best on a low heat and done slowly)
4. Add the onion to the pan
5. As the onion begins to soften, add the aubergine
6. Once the aubergine has cooked add the spinach but take off the heat before fully wilted
7. Sprinkle in the nutmeg and stir
8. Spread the mixture into the centre of the pastry inside the border you made earlier
9. Place the cherry tomatoes on top of the mixture and crumble over the blu cheese
10. Cook for 15-20 minutes until the pastry border has risen and is golden
Enjoy :)
Yelly-fi-felly-food-belly x
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