Butternut squash, spinach & parmesan tart
Serves 4
Cals: 346
Fat: 20g (both per serving)
450g prepared butternut squash, peeled and cut into 1cm pieces
1tbsp olive oil salt and freshly ground black pepper
100g baby spinach leaves
30g parmesan, finely grated
250g puff pastry
8tbsp balsamic vinegar
fresh parsley, finely chopped
1. Preheat the oven to 220C/gas 7.
2. Place the butternut squash in an ovenproof dish with the olive oil and a little seasoning and turn to coat. Roast in the oven for 15 minutes or until starting to brown. Remove the squash from the oven and stir in the spinach leaves. Return the dish to the oven for 2 minutes to allow the spinach to wilt.
3. While the squash is cooking, lightly flour surface and roll out pastry. Using a 20cm cake tin or ovenproof dish as a template, cut a circle of pastry about 1cm larger in diameter than the tin or dish (make sure that the tin does not have a loose bottom). Place the balsamic vinegar into a saucepan and boil it until syrupy. This takes about 5 minutes. Watch carefully that it does not burn.
4. Pile the squash and spinach into the tin or ovenproof dish that you used as the pastry template. Pour over the reduced balsamic vinegar and sprinkle over the Parmesan. Place the pastry dish on top and tuck under the edges.
5. Cook in the oven at 220C/gas mark 7 for 15 minutes until the pastry is golden brown and risen. Run a knife around the edge of the tart and turn out onto a plate. Sprinkle over a little extra Parmesan if desired and garnish with chopped parsley.
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