SQUASH, FETA & PINE NUT TART

Squash, feta & pine nut tart image

Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint

Provided by Cassie Best

Time 1h10m

Number Of Ingredients 9

Ingredients

a little plain flour , for dusting
500g pack puff pastry
2 tbsp onion chutney
2 tbsp harissa
½ butternut squash , peeled, deseeded and very thinly sliced
200g pack feta cheese , crumbled
1 tbsp pine nut
small bunch mint , leaves picked
large handful rocket leaves

Steps:

Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.

Nutrition Facts : Calories 676 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium