BUTTERNUT SQUASH AND RED ONION TART
I love butternut squash so I knew I wanted to incorporate it into a tart recipe.
My four-year-old thought this was a pizza and wolfed it down, so I was already winning before I even tasted it!
The butternut squash base males this recipe a little different while being so healthy with tons of hidden veg.
I know you’re busy so you can find the recipe at the top. If you want more info scroll down to find,
- How you can customise this recipe.
- The nutritional info.
- Tips to make the recipe.
- Pin this recipe so you can always find it when you need it.
Butternut Squash and Red Onion Tart Recipe
Ingredients
- 1 whole butternut squash peeled and diced (the smaller the better so it cooks faster)
- 1 sheet ready rolled puff pastry I use Jus-Rol but any make would be fine
- 2 small red onion thinly sliced
- 1 cup spinach
- 4 cloves garlic finely chopped
- 3 tsp paprika
- 1 tsp salt
- 1 tsp pepper
Instructions
- Pre-heat the oven to 200C / 180C Fan / Gas 6.
- Boil the butternut squash until it is soft. This should take around 10 minutes.
- Once the butternut squash is ready blend it in to a sauce and mix in the garlic, paprika, salt and pepper.
- Roll out the puff pastry sheet and fold over each of the edges around 1-2 cm to create a frame.
- Spread the butternut squash mix over the pastry while staying within the edges you have just created.
- Spread the red onion and spinach across the top.
- Bake for 25 minutes or until the pastry is risen and golden.
HOW YOU CAN CUSTOMISE THIS RECIPE
The best part of a vegetable tart is that it can be customised with any vegetables or base.
My love of tarts started with this Asparagus and Lemon Tart. (it’s even easier than this so you should definitely check it out!)
After the success of the Asparagus tart I decided that I needed to try some more
I have plans for a tomato base, a yogurt base, and even a breakfast tart somake sure to subscribe so when I try this with another veg you’ll be the first to find out!
WHAT IS THE NUTRITIONAL INFO?
Calories: 417kcal
Fat: 18.4g
Protein: 7.5g
Carbs: 58.3g
HOW TO COOK BUTTERNUT SQUASH
Butternut Squash can sometimes be a bit slimy so i find it best to boil it if you’re going to blitz it into a sauce or roast it if you intend to eat it whole.
Don’t boil it before you roast though or it will be water logged.
TIPS TO MAKE THE RECIPE
Blend the butternut squash, it’s easier and quicker than mashing it by hand. It also makes a creamier and smoother sauce.
I use this set, it’s such a good price and you get an all in one set of a blender, food processor and mixer.
I use the ready-rolled puff pastry because I have no time to make my own. If you are some kind of domestic goddess who can run a household, manage children and make puff pastry from scratch then here is a recipe for you
Click the image below to pin this recipe to save it for when you need it
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