Baking // Butternut squash tart

I recently had the fellow mums round and wanted to serve up  something that was delicous, quick and easy . So, say hello to this beauty which received a whole heap of compliments from the girls! 

You will need:

2 baking sheets lined with greaseproof paper

1 tbsp oil
1 red onion
Half a large squash
300g shortcrust pastry
2 tbsp pesto
1 egg
70g feta

Method:

Cube the thin end of a large butternut squash and roast on a baking sheet at 140Β°c. 

Whilst that softens, finely chop the onion and add to a pan with the oil. Let it cook slowly so that it softens without turning colour.

Next you want to roll out your pastry into a circle measuring about 25cm in diameter and spread the pesto over it.

Once the onions and squash are softened, mix them together with an egg, a little of the cheese and some seasoning then cover the pastry, leaving 3cm around the edge.

The next step is to turn over the edges, crimping the pastry together to ensure it holds. 

Finally, break up the feta and scatter over the top. Turn the oven upto 180Β°c and bake for 20 minutes.

And there you have it. Delicious served warm straight away or later once cooled. Feel free to experiment with different toppings too. Instead of squash and feta you could try spinach and gruyere cheese (450g spinach and 100g gruyere).

Don’t forget to tag me on instagram @millertracey or twitter @girlabouthome if you make this!

T

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