This delicious, soft squash and greens tart is a great way to get the best flavour out of your veg.
The tender butternut squash adds a delicious, moreish flavour to this dish with a creamy texture that works well with the buttery tart pastry. This recipe could be served as a starter and cut into slices for everyone to help themselves. You could also try making mini versions of this recipe too, preparing your pastry base using cutters. Make sure you grease your baking tin before cooking this tart otherwise it will get stuck to the bottom. Alternatively, line your baking tray with greaseproof paper to make sure this doesn’t happen. With just five ingredients, this is one of our cheap family meals.
Ingredients
- Half a large butternut squash, peeled, deseeded and cut into even-sized pieces (about 450g prepared weight)
- 250g pack prepared broccoli, leek and cabbage (or similar)
- 320g pack ready-rolled puff pastry
- Sprigs of fresh thyme or 1 tsp dried thyme
- About 100g Cropwell Bishop Blue Shropshire cheese
WEIGHT CONVERTER
Method
- Melt a large knob of butter in a large frying pan, add the squash, cover and cook for 10 mins, stirring occasionally. Meanwhile, microwave the pack of veg for 3 mins. Tip the softened squash into a bowl, add the vegetables and leave for 10 mins or more to cool.
- Set the oven to 200°C/400°F/Gas Mark 6. Unroll the pastry onto a sheet of baking parchment on a sturdy baking sheet. Fold in about 1cm around the edges to make a border. Score the pastry edge for decoration and prick the base with a fork.
- Spread the cooked vegetable mixture over, then add the thyme leaves and dot with clumps of cheese.
- Bake for 35-40 mins, near the bottom of the oven. Grind black pepper over and serve hot.
Top tip for making this squash and greens tart
If you want to add even more flavour, you can top with some shredded cooked chicken or ham if you like. If you're not a fan of blue cheese, feel free to swap it for something you prefer - cheddar, mozzarella or goat's cheese would all work well.
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