Butternut Squash Tart
This tart has plenty of delicious flavours.
Ingredients
puff pastry sheet - ready bought
(does anyone make their own these days?)
One large chopped onion
3 crushed cloves of garlic
finely grate 2cms of fresh root ginger
6 sliced chestnut mushrooms
two handfuls of shredded kale
a large handful of walnuts
9 dried figs cut into quarters
(I get mine from Lidl) they sell
soft/moist dried fruit
cheese of your choice - I used vintage English cheddar
finely chopped fresh Rosemary
l tespn ground corriander
1 tespn ground cummin
1/2 tespn curry powder
nutmeg & ground black pepper
3 teaspns tahini (sesame seed paste)
Oven setting 220℃ fan for 20 - 25 mins
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The cheese looks fantastic, exactly as I expected. But the figs were a surprise.
ReplyDeleteThe figs work beautifully together with the other flavours.
DeleteWonderful, Rosemary. Gourmet cooking is alive and well in the Cotswolds!
ReplyDeleteIt was a hit with us David.
DeleteThat looks delicious. I have some puff pastry in the fridge. Think I’ll give it a go! B x
ReplyDeleteIf you do - hope you enjoy.
DeleteMmm, looks yummy and very seasonal.
ReplyDeleteYummy indeed Debra.
DeleteThat dish just thrills my soul! Just perfect for these fall days.
ReplyDeleteWish I could share some with you Latane.
DeleteThere are some extraordinary flavours in this recipe; it sounds simply delicious! Thank you for this Rosemary, I shall give it a whirl.
ReplyDeleteEnjoy Pipx
DeleteLooks really nice and tasty. I don't spend any time at all on food preparation these days but I should as I'm jaded with the 25 or so meals I do make for my main dinner. Funnily enough I was looking at a Lidl slow cooker recently then decided against it as I usually like to make meals within 20 mins or so of first thinking about it. Typical male approach to cooking.
ReplyDeleteI would highly recommend a slow cooker Bob - they are extremely cheap to run - using roughly 1.3kWh over eight hours of cooking time. Take 20mins to prepare & pop the food in, switch it on, and then go out for the day and return home to a delicious hot meal.
DeleteWhat a delicious looking tart. The ingredients have my mouth watering. Ironically, I pulled the fig tart you wrote about earlier from the freezer and we enjoyed it with our lunch yesterday. Now here's another one!
ReplyDeleteThe dried figs add a very distinctive flavour to this dish Lorrie - you could also use dried apricots too, but I prefer the figs.
DeleteThat does sound delicious.
ReplyDeleteWe really enjoyed it lots.
DeleteLooks and sounds delicious Rosemary.
ReplyDeleteLots of lovely flavours Margaret.
DeleteQuite a meal.
ReplyDeleteIt's very tasty.
DeleteDear Rosemary - I always buy puff pastry - why make life more difficult than it is already? (Or, as Shirley Conran said so wisely: "Life is too short to stuff a mushroom")
ReplyDeleteI do not know whether I can buy butternut squash here in Bavaria (maybe I can use Hokkaido instead? I will look around - I think that I saw Butternut in Nuremberg...)
I will try it - how will the triplets react? One is so adventurous and tastes almost everything, it is incredible. One is utterly conventional in taste, the third is depending on her mood and on her very own free will :-)
But I am convinced: if they refuse it, we three grown-ups will eat every refused morsel!
Thank you for sharing!
Dear Britta - butternut squash is extremely popular here - all of the food shops sell them - it has a delicious, nutty, distinctive flavour. However, I have looked up Hokkaido and it too has a nut flavour so I imagine that it would also be perfect instead.
DeleteIt is so interesting how little ones react to food and particularly so for you when all three of your sweet little granddaughters react so differently.
With my recently broken wrist your recipe will be starred for about 6 weeks plus in the future! Your crunchy vegie side dish I can imagine was a nice complement with the tarte. And I, too have a package in my freezer of puff pastry just waiting for a delicacy like yours!
ReplyDeleteDear Mary - I am so sorry to learn that you have broken your wrist, and do hope that soon all will be mended.
DeleteThe trouble with Butternut Squash is that it is such a difficult job to peel and chop - "a tough old squash" but one which happily becomes soft, delicious, and moist once cooked. I understand that you can, however, cut them half and roast each half in the oven so that it is easier to handle, but you would need someone to cut it in half initially.
Lovely to hear from you.
Eating appetite is increased in autumn. Your butternut squash tart looks so delicious and is served visually appealing.
ReplyDeleteYoko