CRISP SPINACH TART WITH SQUASH WEDGES
This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.
- Heat oven to 180C/160C fan/gas 4. Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper. Mix the butter with 2 tbsp tomato oil.
- Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.
Nutrition Facts : Calories 645 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 2.78 milligram of sodium
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