Best Squash Feta Pine Nut Tart Recipes

Roasted Mediterranean Stuffed Butternut Squash with Feta image

Provided by OliveTomato.com

Time 1h6m

Number Of Ingredients 7

1 whole medium butternut squash
Olive Oil for coating and drizzling
2 tablespoons pine nuts
2 teaspoons dry oregano
5 ounces crumbled feta
salt and pepper
2 teaspoons fresh chopped parsley

Steps:

Preheat oven at 350F (180C)
Wash the outside of the squash and pat dry.
Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
Roast for about an hour until soft.
Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
Continue to roast for about 10 minutes.
Remove, drizzle with olive oil, sprinkle with parsley and serve.
To serve: scoop out some flesh and top with some feta.

Roasted Butternut Squash, Onion, Tomato and Feta Tart image

Provided by Wendy0

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

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

Corsican Greens Pie with Butternut Squash and Three Cheeses image

Provided by Yotam Ottolenghi

Time 1h

Yield Serves 4 as a main course

Number Of Ingredients 18

12 ounces all-butter puff pastry, thawed if frozen
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling
1/2 small red onion, thinly sliced (about 3/4 cup)
3 celery stalks with leaves, thinly sliced (about 3/4 cup)
1 bunch Swiss chard (about 8 ounces) or mix of other greens like kale, beet tops, turnip tops, or spinach, stemmed, leaves coarsely chopped, and stalks sliced 1/2-inch thick
Salt
Freshly ground black pepper
2 garlic cloves, peeled and thinly sliced
2 teaspoons chopped sage
2 tablespoons torn mint leaves
2 tablespoons chopped Italian parsley
1/2 cup crumbled feta
1/2 cup finely grated Pecorino
2 tablespoons pine nuts, lightly toasted
Grated zest of 1 lemon
6 tablespoons fresh ricotta, divided
12 wide, long ribbons of peeled butternut squash
1 egg, lightly beaten

Steps:

Preheat oven to 425°F. Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle. Place on a baking sheet lined with parchment paper. Refrigerate until ready to use.
a large sauté pan over medium-high heat, heat 2 tablespoons oil. Add onion, celery, chard stems, 1/4 teaspoon salt, and a hearty grind of black pepper and cook until softened, about 5 minutes. Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more. Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 3 tablespoons of the ricotta. Set aside to cool, about 10 minutes.
Toss the squash ribbons (if using) with remaining 1 teaspoon oil. Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border. Dollop remaining ricotta on the vegetable mixture and top with squash ribbons. Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart. Brush pastry with beaten egg and refrigerate for 10 minutes.
Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes. Remove from oven and drizzle with a bit of olive oil. Cut into wedges and serve warm or at room temperature.