Squash, feta & pine nut tart

Squash, feta & pine nut tart could be just the lacto ovo vegetarian recipe you've been looking for. For $3.21 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains about 18g of protein, 60g of fat, and a total of 892 calories. This recipe serves 4. 81 person found this recipe to be tasty and satisfying. A mixture of butternut squash, mint, rocket, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 92%, this dish is super. Similar recipes include Spinach, Feta & Pine Nut Phyllo Tart, Plum Pine-Nut Tart, and Pine nut & honey tart.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

½ butternut squash, peeled, deseeded and very thinly sliced

200g pack feta cheese, crumbled

2 tbsp harissa

small bunch mint, leaves picked

2 tbsp onion chutneys

1 tbsp pine nut

500g pack puff pastry

large handful rocket leaves

Equipment:

baking pan

oven

Cooking instruction summary:

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

 

Step by step:


1. Heat oven to 180C/160C fan/gas 4.Put a large baking tray on the middleshelf to heat up. On a floured surface,roll out the pastry to a 30cm square.Trim the edges, lightly score a 1cmborder around the edge of the tart,and prick the centre all over with a fork.

2. Transfer the pastry base to a sheet ofbaking parchment.

3. Mix the chutney and harissa, andspread over the middle of the pastry.Arrange the squash in one layer overthe top, then season.

4. Put the tart on thehot baking tray and bake for 30 mins.

5. Remove the tart, scatter over the fetaand pine nuts, and bake for 20 mins more.Scatter over the mint and rocket to serve.


Nutrition Information:

Quickview
891k Calories
17g Protein
60g Total Fat
71g Carbs
33% Health Score
Limit These
Calories
891k
45%

Fat
60g
93%

  Saturated Fat
19g
123%

Carbohydrates
71g
24%

  Sugar
6g
7%

Cholesterol
44mg
15%

Sodium
975mg
42%

Get Enough Of These
Protein
17g
36%

Vitamin A
10390IU
208%

Selenium
38µg
55%

Manganese
1mg
53%

Vitamin B2
0.81mg
48%

Vitamin B1
0.69mg
46%

Folate
147µg
37%

Vitamin B3
7mg
35%

Calcium
317mg
32%

Phosphorus
297mg
30%

Vitamin K
29µg
28%

Vitamin C
22mg
27%

Iron
4mg
25%

Vitamin B6
0.41mg
20%

Fiber
4g
18%

Magnesium
72mg
18%

Vitamin E
2mg
17%

Zinc
2mg
16%

Potassium
511mg
15%

Vitamin B12
0.85µg
14%

Copper
0.28mg
14%

Vitamin B5
0.9mg
9%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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