Butternut Tart - Recipe

Use any seasonal squash you can find, either butternut or pumpkins would work well as they tend to remain dry when roasted, ensuring the pastry stays crispy. This is also a perfect tart for using any leftover roast veg.

Ingredients

1 x 320g all-butter puff pastry or 2 x 250g pastry squares, see intro
1 cup creme fraiche
3 tbsp extra-virgin oilve oil more to drizzle
1 garlic clove grated
salt & pepper
1 large sprig rosemary leaves
1 cup parmesan finely grated
2 cups cooked roasted squash
½ cup pecan nuts roughly chopped
aged balsamic vinegar/fresh lemon juice to serve
Side Salad
2 cups raddichio roughly torn into bitesize
1 cup wild rocket roughly torn into bitesize
Instructions

Preheat your oven to 200c and line one large or two smaller baking trays with baking (not wax!) paper

 In a small bowl, add the creme fraiche, garlic and olive oil, season with salt & pepper
Lay the pastry out flat on the lined baking tray(s) and carefully score a 1cm border around the edges, taking care not to cut through the pastry (also okay if you do)
 Spread the creme fraiche mix inside the border on the puff pastry. Add the chopped rosemary and the parmesan cheese. Sprinkle over the pecan nuts.
 Next cover the inside with the squash, followed by a drizzle of olive oil, salt and pepper.
 Roast in the oven for 25/30 minutes or until the pastry is golden.
 While the tarts are cooking, dress the salad leaves with olive oil, salt, pepper and a few drizzles of the aged balsamic dressing or lemon juice, set aside.
 To serve drizzle the tarts with balsamic vinegar (or a squeeze lemon juice) and serve with the salad on the side. TIP: for me, cutting the tart with kitchen scissors works better than slicing. Enjoy!

Recipe by Adre's Kitchen