Prep time: 30 mins | Cooking time: 1 hr 30 mins | Servings: 4
This lovely is so good you might want to serve this at your next lunch or dinner party. Impress everyone with the wonderful flavour of this quick and easy Butternut Squash, Courgette, and Blue Cheese Tart.
INGREDIENTS
500 grams block of shortcrust pastry
2 tablespoons oil, divided
3 shallots, peeled and thinly sliced
2 garlic cloves, peeled and minced
2 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked and finely chopped
125 grams blue cheese
1-2 courgettes, halved
1 small butternut squash, peeled, halved, and seeds removed
1 Egg, beaten
Flaky sea salt
Freshly ground black pepper
How to make Butternut Squash, Courgette and Blue Cheese Tart
Step 1: Prepare the oven. Preheat it to 180 degrees C.
Step 2: In the oven, place a large baking tray to preheat.
Step 3: To a 3 mm thickness, roll the pastry out, then line the pastry tin. If needed, trim the excess overhang. Crimp a pattern into the edge with your fingers.
Step 4: Line the inside of the pastry with a piece of scrunch up baking parchment. And add the baking beans. In the preheated oven, blind bake for about 10 to 15 minutes or until the pastry feels dry and sandy.
Step 5: When done, remove from the oven and brush the inside of the pasty and the crimped edges with egg wash using a pastry brush. Let it cool.
Step 6: Heat a tbsp oil in a small frying pan. Once the oil is hot, add the shallots to the pan and saute until tender and golden. Add in the garlic and herbs, then cook for a minute more. When done, remove from the heat and let it cool.
Step 7: Thinly slice the courgette and butternut squash with a mandoline.
Step 8: To the base of the pastry, add the shallots and herb mixture. Then, top with crumbled blue cheese in an even layer.
Step 9: Lay slices of the butternut squash starting from the outermost edge. Then, in two concentric circles, curved the side up. And make 2 circles of courgette. Do this until you reach the middle of the tart.
Step 10: Then, brush with the rest of the oil and season with salt and pepper.
Step 11: Using a tart foil, cover the dish and place in the preheated oven, and bake for about 35 to 40 minutes. Uncover and bake for 10 to 15 minutes more until the top is golden brown.
Step 12: Remove from the oven and allow to rest for at least 20 minutes.
Step 13: Slice and serve. Enjoy!
Ingredients
- 500 grams block of shortcrust pastry
- 2 tablespoons oil, divided
- 3 shallots, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 2 sprigs thyme, leaves picked
- 2 sprigs rosemary, leaves picked and finely chopped
- 125 grams blue cheese
- 1-2 courgettes, halved
- 1 small butternut squash, peeled, halved, and seeds removed
- 1 Egg, beaten
- Flaky sea salt
- Freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C.
Step 2: In the oven, place a large baking tray to preheat.
Step 3: To a 3 mm thickness, roll the pastry out, then line the pastry tin. If needed, trim the excess overhang. Crimp a pattern into the edge with your fingers.
Step 4: Line the inside of the pastry with a piece of scrunch up baking parchment. And add the baking beans. In the preheated oven, blind bake for about 10 to 15 minutes or until the pastry feels dry and sandy.
Step 5: When done, remove from the oven and brush the inside of the pasty and the crimped edges with egg wash using a pastry brush. Let it cool.
Step 6: Heat a tbsp oil in a small frying pan. Once the oil is hot, add the shallots to the pan and saute until tender and golden. Add in the garlic and herbs, then cook for a minute more. When done, remove from the heat and let it cool.
Step 7: Thinly slice the courgette and butternut squash with a mandoline.
Step 8: To the base of the pastry, add the shallots and herb mixture. Then, top with crumbled blue cheese in an even layer.
Step 9: Lay slices of the butternut squash starting from the outermost edge. Then, in two concentric circles, curved the side up. And make 2 circles of courgette. Do this until you reach the middle of the tart.
Step 10: Then, brush with the rest of the oil and season with salt and pepper.
Step 11: Using a tart foil, cover the dish and place in the preheated oven, and bake for about 35 to 40 minutes. Uncover and bake for 10 to 15 minutes more until the top is golden brown.
Step 12: Remove from the oven and allow to rest for at least 20 minutes.
Step 13: Slice and serve. Enjoy!
