Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Squash, kale, caramelised onion & feta tarts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
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.
