Butternut Squash & Philadelphia Tart

4

Prep time 10 min

Total time 40 min

Ingredients

320 g ready-rolled puff pastry
0.5 large butternut squash, peeled, deseeded and cut into thin crescent shapes
1 tsp dried rosemary
1 tbsp olive oil
6 tbsp Philadelphia Caramelised Onion
salt and black pepper
50 g pine nuts, toasted
salad leaves, to serve

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The makings of the

Butternut Squash & Philadelphia Tart

Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
Line a large oven tray with baking paper. Place the squash crescents onto the tray and drizzle over the olive oil and half of the rosemary. Season with salt and pepper and roast until just tender, about 15 minutes, turning over halfway through. Take out and set aside until ready to use.
Meanwhile on a clean, lightly floured work surface, roll out the puff pastry sheet so it is a little thinner – about 3 mm – and cut to a large rectangular size that will fit your baking tray. Using a knife, score the pastry about 2 cm in from the edge all the way around, to form a border. Using a fork, prick the inside of the scored edge, to prevent the pastry rising too far.
Bake the pastry for about 15 minutes, until the pastry has started to turn golden, and the border edge has puffed up.
Remove from the oven and spread the base with Philadelphia Caramelised Onion, taking care to leave the edges of pastry untouched. Next place a few crescents of butternut squash, followed by a sprinkling of toasted pine nuts and the remaining leaves of rosemary. Season with pepper to taste, if using, and place back in the oven to cook for a further 5-10 minutes. Serve immediately with plenty of salad leaves.

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Butternut Squash & Philadelphia Tart

Nutritional Information

Typical values	Per recipe
Energy	9665.0 kj
Energy	2308.0 kcal
Fat	164.0 g
Carb	152.0 g
Protein	52.0 g
Saturated fat	64.0 g
Salt	13.0 g
Dietary fibre	19.6 g
Sugars	44.0 g

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Butternut Squash & Philadelphia Tart

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Nutritional Information

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