Photograph by woodleywonderworks
Friday Kitchen – Butternut & Feta Tart
Here’s a recipe for a delicious Butternut & Feta Tart I make for the 20:20 agency team.
Serves 8
500g Plain flour
125g diced lard
125g diced butter or 250g butter only
a little water
250g feta cheese – diced
2 med butternut squash – peel, de-seed and dice
6 eggs
500ml double cream
1 tbsp chopped fresh chives or spring onion
Add butter/lard to flour and using fingers rub until you have a golden crumble – do not overwork
add a splash of water and mix with a fork until you have a firm dough – add water as necessary
mould into a ball and leave on a plate in fridge for 30 mins.
Toss butternut in a little olive oil, season well and roast in hot oven (180c) until tender (20-30 mins)
roll out the pastry to roughly 3mm thick and line greased quiche tin (8″) then prick the base well with a fork
return to fridge and rest 30 mins, any leftover pastry can be rolled up and frozen.
the pastry case needs to be baked at 180c “blind” or without the filling first to ensure a crisp finish
turn down oven to 150c.
Scatter feta, roast butternut and chives into the cooked pastry case and season as required.
Add cream to eggs and beat well then add to filling until desired level is reached, bake until set (30-40 mins)
Top tip – add a little cumin (ground or seeds) when roasting butternut for an extra level of flavour.