National Vegetarian Week

Spiced Butternut Squash, Feta Cheese, and Red Pepper Tart

This vibrant tart combines the earthy sweetness of butternut squash and the tang of feta cheese. It is an easy bake for a family dinner or lunch with friends. The butternut squash can be roasted in advance in an oven or air fryer.

Serves 6

Preparation: 20 mins
Cooking: 45 mins

Ingredients

½ small butternut squash, skin on, halved length-ways, deseeded and sliced into half-moons 5mm thick
2 tbsp vegetable oil
1 tsp curry powder
1 tsp cumin
1 tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
1 sheet ready-rolled puff pastry
1 brown onion, finely sliced
1 red pepper, deseeded and finely sliced
200g vegetarian feta, crumbled
1 red chilli, deseeded and finely chopped
2 tbsp milk
20g rocket
2 tbsp extra virgin olive oil

Method

1. Preheat the oven to 200°C / fan 180°C / gas 6.
2. In a large bowl, toss the butternut squash with 1 tbsp of vegetable oil, the curry powder, cumin, smoked paprika, salt, and pepper.
3. Spread the squash slices out on a baking sheet and roast for 20 to 25 minutes until soft.
4. In a frying pan, on a medium heat, heat the remaining vegetable oil. Add the onion and fry for 3 minutes until starting to soften. Set aside.
5. Spread the puff pastry on a lined baking sheet. Prick the pastry all over with a fork, leaving a 1cm border.
6. Scatter the onions on the pastry, then layer on the butternut squash and finally the red peppers.
7. In a small bowl, mix the crumbled feta with the chilli. Sprinkle the feta mix onto the tart.
8. Brush the pastry border with the milk.
9. Bake for 20 to 25 minutes until the edges are crisp and golden brown.
10. Once baked, allow to cool slightly before topping with the rocket and drizzling with extra virgin olive oil.
11. Serve immediately.

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