Ingredients
- butternut squash 500g, peeled
- shortcrust pastry 300g block
- mascarpone 6 tbsp
- parmesan or Grana Padano or vegetarian alternative e) 100g, grated
- sage ½ a small bunch, pick 10 small leaves then chop the rest
- egg 1, beaten
- butter
Method
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Step 1
Cut the squash into paper-thin slices on a mandoline or in a food processor.
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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.
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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.
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Step 4
Season, then bake for 30 minutes until the pastry is crisp and golden and the squash tender.
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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.
Nutritional Information
- Kcals 531
- Fat 39.6g
- Saturates 21.5g
- Carbs 29.5g
- Fibre 2.8g
- Protein 12.8g
- Salt 0.9g