Spinach, butternut squash and cheese free-form tart
Spinach, butternut squash and cheese free-form tart
Serves 4 | Prep 30 mins | Cook 1 hr 25 mins
dairy-free margarine, for greasing
½ butternut squash (about 500g), peeled, deseeded and cut into 2cm cubes
2 tbsp olive oil
50g hazelnuts, roughly chopped
1 red onion, finely chopped
2 cloves garlic, crushed
250g chestnut mushrooms, sliced
250g baby-leaf spinach
100g dairy-free cheese, crumbled
1 recipe quantity gluten- and dairy-free shortcrust pastry (see recipe, opposite), mixing in 100g grated dairy-free cheese before chilling
4 free-range eggs, beaten, plus 1 free-range egg, beaten, for the egg wash pinch of freshly grated nutmeg
1 handful of flat-leaf parsley leaves, chopped sea salt and freshly ground black pepper
1 - Preheat the oven to 180C/fan 160C/gas 4 and grease a 20cm round loose-based tart tin with margarine. Put the butternut squash on a baking sheet and drizzle with 1 tablespoon of the oil. Bake for about 40 minutes, until softened but still firm.
2 - Meanwhile, put the hazelnuts in a heavybased frying pan and dry-fry for 2–3 minutes, stirring frequently, until lightly browned.
Remove from the pan and leave to one side.
3 - Heat the remaining oil in a large frying pan or wok over a medium heat. Add the onion and cook for about 2 minutes, stirring occasionally, until softened. Add the garlic and stir in for about 30 seconds. Add the mushrooms and cook for about 5 minutes until lightly browned. Add the spinach and cook for 2–3 minutes until wilted. Tip any excess liquid out, using the back of a large wooden spoon to squeeze the liquid from the spinach, and discard. Stir in the roasted squash and the grated cheese.
4 - Roll out the pastry to a circle about 5mm thick and larger than the tart tin, to allow enough pastry to turn over on the top of the tart. Be careful, as the pastry will still be slightly sticky. Neaten the edges with a sharp knife, then, using a rolling pin to lift the pastry up, ease the pastry into the tin, pressing down carefully to remove any air pockets.
5 - Spread the spinach and squash mixture over the pastry case and sprinkle the hazelnuts over the top.
In a bowl, mix together the eggs, nutmeg and parsley and season lightly with salt and pepper. Pour the mixture over the spinach mixture. Carefully fold the sides of the pastry over the top. Smooth down and, using a pastry brush, glaze with the egg wash.
6 - Bake for about 45 minutes until the filling is cooked through. Remove from the oven and leave to cool in the tin for 5 minutes. Serve hot.
Per serving 894 cals, fat 62.5g, sat fat 19.5g, carbs 49.5g, sugars 9g, protein 35g, salt 3.5g, fibre 8.6g
Serves 4 | Prep 30 mins | Cook 1 hr 25 mins
dairy-free margarine, for greasing
½ butternut squash (about 500g), peeled, deseeded and cut into 2cm cubes
2 tbsp olive oil
50g hazelnuts, roughly chopped
1 red onion, finely chopped
2 cloves garlic, crushed
250g chestnut mushrooms, sliced
250g baby-leaf spinach
100g dairy-free cheese, crumbled
1 recipe quantity gluten- and dairy-free shortcrust pastry (see recipe, opposite), mixing in 100g grated dairy-free cheese before chilling
4 free-range eggs, beaten, plus 1 free-range egg, beaten, for the egg wash pinch of freshly grated nutmeg
1 handful of flat-leaf parsley leaves, chopped sea salt and freshly ground black pepper
1 - Preheat the oven to 180C/fan 160C/gas 4 and grease a 20cm round loose-based tart tin with margarine. Put the butternut squash on a baking sheet and drizzle with 1 tablespoon of the oil. Bake for about 40 minutes, until softened but still firm.
2 - Meanwhile, put the hazelnuts in a heavybased frying pan and dry-fry for 2–3 minutes, stirring frequently, until lightly browned.
Remove from the pan and leave to one side.
3 - Heat the remaining oil in a large frying pan or wok over a medium heat. Add the onion and cook for about 2 minutes, stirring occasionally, until softened. Add the garlic and stir in for about 30 seconds. Add the mushrooms and cook for about 5 minutes until lightly browned. Add the spinach and cook for 2–3 minutes until wilted. Tip any excess liquid out, using the back of a large wooden spoon to squeeze the liquid from the spinach, and discard. Stir in the roasted squash and the grated cheese.
4 - Roll out the pastry to a circle about 5mm thick and larger than the tart tin, to allow enough pastry to turn over on the top of the tart. Be careful, as the pastry will still be slightly sticky. Neaten the edges with a sharp knife, then, using a rolling pin to lift the pastry up, ease the pastry into the tin, pressing down carefully to remove any air pockets.
5 - Spread the spinach and squash mixture over the pastry case and sprinkle the hazelnuts over the top.
In a bowl, mix together the eggs, nutmeg and parsley and season lightly with salt and pepper. Pour the mixture over the spinach mixture. Carefully fold the sides of the pastry over the top. Smooth down and, using a pastry brush, glaze with the egg wash.
6 - Bake for about 45 minutes until the filling is cooked through. Remove from the oven and leave to cool in the tin for 5 minutes. Serve hot.
Per serving 894 cals, fat 62.5g, sat fat 19.5g, carbs 49.5g, sugars 9g, protein 35g, salt 3.5g, fibre 8.6g
Spinach, butternut squash and cheese free-form tart
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
