• 250g shortcrust pastry, sheet
  • 1 onion, sliced
  • 1 tbsp 
olive oil
  • 300g butternut squash, chunk, peeled and roughly diced
  • a big pinch chill flakes
  • 50g kale
  • 3 eggs
  • 200ml double cream
  • 2 tbsp dill, chopped
  • 100g feta
  • 2 tbsp pine nuts


  • 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.


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