Tart, or quiche. I know the differences, but I prefer the word tart, sorry about that. Tarts tend to be sweet with custard based fillings but with the nutmeg and the sweet squash lend itself to a sweeter savoury dish? Anyway, its to no end as its delicious and incredibly moreish.
I do like making such tarts or quiches as they are relatively simple; can easily make a statement; can be stored well; are great for picnics and perfect for plonking in the middle of the table for pals to dive in to.
This version has a couple of added steps that can make preparations a little longer but you can cheat with pastry made in advanced...
Ingredients. Makes a 30cm x 20cm Tart. Roughly.
1 Pack of Ready Roll Shortcrust Pastry
1/2 Butternut Squash. About 500g. Peeled and sliced about 5mm thick. Any sort of Squash would work too
50g Butter
1 Handful Sage Leaves
1tsp Dried Chilli Flakes
1 Handful Hazelnuts. Crushed
100g Feta Cheese. Crumbled
100ml Double Cream
100ml Milk
2 Eggs
1tsp Ground Nutmeg
Salt & pepper
Method
1. Set the oven to 180 degree fan. Pop the butter, sage and chilli in a saucepan and melt together until the butter is foaming. Put the squash in a roasting tin pour over the butter mixture and roast in the oven for 20 minutes
2. When the squash is done, remove and set to one side. Roll your pastry to fit your tin. I used a rectangle of about 20x30cm but you can use a round tin or similar. Add baking parchment and beans and bake for 10 minutes. Remove from the oven, remove the beans and parchment then bake for another 10 minutes
3. Layer the squash and roasted sage leaves into the tart case and sprinkle over the crushed hazelnuts
4. In a bowl, whisk the eggs into the cream and milk then add the nutmeg and crumbled feta. Pour this cream mixture slowly over the squash to ensure it fills all the gaps and the feta is equally distributed
5. Bake in the oven for 30 minutes until filling has set. Eat with salad and a smile on your face
6. Lovely!
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