Ingredients
- shortcrust pastry 250g, sheet
- onion 1, sliced
- olive oil 1 tbsp
- butternut squash 300g, chunk, peeled and roughly diced
- chill flakes a big pinch
- kale 50g
- eggs 3
- double cream 200ml
- dill 2 tbsp, chopped
- feta 100g
- pine nuts 2 tbsp
Method
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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.
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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.
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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.
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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.
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Step 5
Bake large tarts for 25-30 minutes, individual tarts for 18-22 until the filling is set.
Nutritional Information
- Kcals 864
- Fat 66.8g
- Saturates 29g
- Carbs 46.3g
- Fibre 4.4g
- Protein 17.3g
- Salt 1.9g
