ROASTED BUTTERNUT SQUASH, ONION, TOMATO AND FETA TART

Roasted Butternut Squash, Onion, Tomato and Feta Tart image

Provided by Wendy0

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

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1/2 small butternut squash, peeled and seeded, cut into 1/2-inch cubes
1 small vidalia onion, peeled and cut into eighths
1 tablespoon brown sugar
2 tablespoons olive oil
salt and pepper
1/2 cup sun-dried tomato, cut into 1-inch pieces
1 tablespoon rosemary, roughly chopped
1 tablespoon thyme leaves
8 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted
1 tablespoon balsamic vinegar
2 sheets premade puff pastry
1 egg, lightly beaten with
1 tablespoon milk

Steps:

Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.

Nutrition Facts : Calories 527.6, Fat 36.9, SaturatedFat 11.3, Cholesterol 53.5, Sodium 571.6, Carbohydrate 40, Fiber 2.7, Sugar 6.1, Protein 11.2