Butternut Squash & Goats' Cheese Tart

Name: Butternut Squash & Goats' Cheese Tart
Prep time: 10 min
Cook time: 40 min
Ingredients: 350 g butternut squash (peeled and chopped into wedges); 2 tbsp olive oil; 50 g walnuts; 1 pack ready rolled puff pastry (320 g); 2 tbsp tomato chutney (or any chutney of your choice); 100 g goats cheese; 2 medium rosemary sprigs (roughly chopped); 1 small egg (beaten, for glazing)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4

Cost: $9.18 /serving

Author : Anna Wierzbinska

butternut squash tart goats cheese tart savoury tart

Ingredients

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350 g butternut squash (peeled and chopped into wedges)2 tbsp olive oil50 g walnuts1 pack ready rolled puff pastry (320 g)2 tbsp tomato chutney (or any chutney of your choice)100 g goats cheese2 medium rosemary sprigs (roughly chopped)1 small egg (beaten, for glazing)

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Instructions

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Step 1

Pre heat the oven to 200 C (180 C fan). Place the butternut squash in a medium roasting tin and toss with 1 tbsp of olive oil. Season with salt and pepper and roast for about 15 minutes until it begins to soften and turns golden. Add walnuts and roast for a couple more minutes.

Step 2

Roll out the puff pastry into a baking tray. Score about 1 cm boarder around it and prick the inside of the boarder with fork, all the way to the bottom of the baking tray. Spread the chutney up to the scored boarder and scatter the small chunks of goats' cheese all over.

Step 3

Add roasted butternut squash and walnuts. Brush the scored boarder with some egg wash. Drizzle with the remaining olive oil, season some more and place back in the oven for about 20 minutes until crisp and golden. Allow it to cool for a couple of minutes. Serve with side salad. Enjoy!