Butternut Squash, Sage Pesto and Paysan Breton Garlic & Herb Cream Cheese Tart
An easy and tasty tart, perfect for a light supper or mid-week lunch.
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 40 minutes
For the squash
½ small butternut squash or pumpkin
1 tbsp olive oil
Salt and pepper, to taste
For the sage pesto
Large bunch of sage
50g toasted pine nuts
50g Parmesan
120ml olive oil
Juice of 1 lemon
1 garlic clove, peeled
Salt and pepper, to taste
For the tart
320g ready rolled puff pastry
150g French Garlic & Herb cream cheese
1 egg, beaten
What to do
Preheat the oven to 180°C. Peel the squash and cut into 2cm slices. Lay out on a baking tray and toss with the olive oil and seasoning. Roast in the oven for 15-20 minutes, until just tender.
Meanwhile, add all of the pesto ingredients – reserving a few sage leaves and pine nuts for garnish – to a food processor or blender. Blitz to a slightly textured consistency. Taste for seasoning and add more lemon or salt if it needs it.
Roll out the pastry on its baking paper and place on a large baking tray. Score a 2cm border around the edge and spread the interior with the cream cheese. Dot and swirl with half of the pesto and then top with the squash slices.
Brush the pastry border with the beaten egg and cook in the oven for 20 minutes, until golden and puffed up.
Dot with the remaining pesto, and scatter over the reserved sage leaves and pine nuts. Slice into 4 or 6 slices and serve.
Recipe courtesy of Paysan Breton
Melina - Assistant Editor
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