Squash, kale, caramelised onion & feta tarts
These individual squash, kale, caramelised onion and feta tarts are really easy to make but look impressive and are packed full of flavour. We love the salty feta with the sweet squash and onion.
- 250g shortcrust pastrysheet
- 1 onionsliced
- 1 tbsp olive oil
- 300g butternut squashchunk, peeled and roughly diced
- a big pinch chill flakes
- 50g kale
- 3 eggs
- 200ml double cream
- 2 tbsp dillchopped
- 100g feta
- 2 tbsp pine nuts
Nutrition: per serving
- kcal864
- fat66.8g
- saturates29g
- carbs46.3g
- fibre4.4g
- protein17.3g
- salt1.9g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Use the pastry to line four individual deep tart tins – around 12-15cm – or a 20cm, round deep tart tin. Line with baking paper, fill with baking beans and bake for 15 minutes, then remove the beans and paper and bake for 5 minutes more.
step 2
Meanwhile, soften the onions in the oil in a large frying pan until really soft. Increase the heat and continue frying until golden brown and caramelised, then add the squash cubes for a couple of minutes. Add a mugful of water and simmer until all the water has evaporated and the squash is just about cooked but still has a bite.
step 3
Stir in the chilli flakes with some seasoning. Steam or blanch the kale over or in a pan full of boiling water for a couple of minutes until tender. Dry or drain well.
step 4
Whisk the eggs, cream, dill and 50g of the feta – very finely crumbled. Season with pepper and a little salt. Crumble the remaining feta into bigger chunks and arrange in the pastry case with the onion-squash mixture and kale. Pour over the dill cream, then sprinkle with the pine nuts.
step 5
Bake large tarts for 25-30 minutes, individual tarts for 18-22 until the filling is set.
