Waitrose and Partners
Squash & sage puff tart

Squash & sage puff tart

This stunning tart would make a brilliant meat-free starter or main on Christmas Day.

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr
  • Plus5 mins for cooling

Ingredients

  • 500g butternut squash, peeled and deseeded
  • 1 tbsp olive oil
  • 3 clove/s garlic, whole and unpeeled
  • ½ tsp salt
  • 1 pack/s Jus-Rol All Butter Puff Pastry Sheet
  • 200ml No.1 French Crème Fraîche
  • 25g Parmigiano Reggiano, finely grated, plus a little extra
  • ½ x 20g sage leaves
  • 2 tbsp pumpkin seeds

Method

  1. Preheat the oven to 200°C, gas mark 6, and arrange 2 shelves in the oven. Slice the squash as thinly as you can, then toss with the oil, garlic cloves and salt in a large roasting tin.

  2. Unroll the pastry and trim away the excess paper, then set it (still on its paper) on a baking sheet. Score a 2cm border around the edge and pierce the middle all over with a fork. Put on the lower shelf of the oven and the squash tin on the upper shelf. Bake both for 20 minutes, then set aside to cool for 5 minutes (or longer if preparing in advance).

  3. Squeeze the garlic from the skins and mash with the crème fraîche. Stir in the 25g cheese and season. Spread this mixture over the base of the pastry (pressing it down if it has risen a lot), then arrange the squash on top. Grate over a little more cheese, then scatter with the sage and pumpkin seeds. Roast for about 25 minutes until golden. Serve warm.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,692kJ/ 407kcals

Fat

30.2g

Saturated Fat

16.6g

Carbohydrates

25.3g

Sugars

4.7g

Fibre

7g

Protein

7g

Salt

1g

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