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Squash and caramelised onion tarts
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A brilliant vegetarian alternative for Christmas dinner, and another great prepare-ahead recipe. Make both the tart cases and the filling ahead of time, then simply fill and bake just before serving.
200g Waitrose Cooks' Ingredients Frozen All Butter Shortcrust Pastry, defrosted
1 tbsp olive oil
1 large onion, sliced
200g essential Waitrose Frozen Butternet Squash
6 fresh sage leaves, shredded
25g walnuts, coarsely chopped
1 egg, beaten
25g Cropwell Bishop Stilton, crumbled
If you want to use fresh butternut, peel, seed and cube it, then boil for 12–15 minutes until completely tender.
Typical values per serving:
This recipe was first published in November 2009.