• 500g butternut squash, peeled 
  • 300g block shortcrust pastry
  • 6 tbsp mascarpone
  • e) 100g parmesan or Grana Padano or vegetarian alternative, grated
  • ½ a small bunch sage, pick 10 small leaves then chop the rest
  • 1 egg, beaten
  • butter


  • STEP 1

    Cut the squash into paper-thin slices on a mandoline or in a food processor.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a 20p piece then trim to fit an oiled baking sheet.

  • STEP 3

    Mix the mascarpone, parmesan, chopped sage and season. Spread all over the tart leaving a 3cm border. Arrange the squash slices on top, overlapping them very slightly and leaving a 11/2 cm border. Fold the borders of the pastry over so they are touching the squash. Brush with beaten egg.

  • STEP 4

    Season, then bake for 30 minutes until the pastry is crisp and golden and the squash tender.

  • STEP 5

    To finish, heat a knob of butter in a small pan. Add the sage leaves and sizzle until crisp and the butter is golden. Drizzle over the tart and serve just warm.


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