Butternut tart

By Carmen Niehaus
25 January 2016

This delicious meat-free tart makes for a decadent summery supper.

Preparation: 5 minutes Cooking time 20 minutes Serves 4

  • 1 butternut, sliced
  • 30 ml (2 T) honey
  • 30 ml (2 T) olive oil
  • salt and pepper
  • 400 g puff pastry
  • 30 ml (2 T) milk
  • 60 ml (¼ c) rocket pesto
  • 60 ml (¼ c) cream cheese
  • toasted pumpkin seeds

Preheat the oven to 200 °C.

1 Brush the butternut with honey and oil. Season with salt and pepper. Bake for 30 minutes.

2 Cut a 1 cm strip from the dough. Put on top of the remaining dough to form an edge, brush on milk and bake for 20 min.

3 Place the butternut on the crust. Spoon pesto and  cheese on top. Scatter the toasted seeds over.

4 Serve with rocket*.

TIP

Grease 4-6 phyllo sheets with melted butter and use in place of the puff pastry.

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