Ingredients
600g butternut squash, peeled and sliced into 3-5mm half moons1 sheet ready rolled shortcrust pastry
1 tbsp olive oil
125g soft goat’s cheese
1 egg, beaten
For the pesto:
50g toasted hazelnuts
15g basil leaves
10g sage leaves
1 garlic clove
1tsp Cornish Sea Salt Smoked Flakes, plus more to serve
150ml EVOO, plus extra for serving
30g parmesan
1 lemon
Instructions
- Bring a pan of salted water to the boil then simmer the squash for 2-3 minutes until just tender. Carefully drain and allow it to steam dry.
- To make the pesto, add the nuts, herbs, garlic, salt and half the oil to a small food processor and blitz to a rough paste. Pour in the remaining oil and blitz again. Stir in most of the cheese. Season with lemon juice to your taste and add more salt if needed.
- Unroll the pastry sheet, keeping it on the paper. Spread 4 tbsp pesto evenly over the pastry leaving a 3cm border on all edges. Arrange the squash slices on top and dot over the goat’s cheese. Fold up the pastry edges to enclose the filling. Drizzle 1tbsp olive oil over the filling and then brush the pastry edges with beaten egg. Scatter the remaining parmesan onto the pastry border. Chill for 10 minutes. Heat the oven to 200C/180C fan.
- Transfer the chilled tart to a preheated baking tray and cook for 30-35 minutes until the pastry is golden and the squash is tender. Scatter with a little more smoked sea salt, drizzle with a couple more tablespoons of pesto and serve.
TIP - Use the remaining pesto for other meals such as mixed with cooked pasta, stirred into hummus for a dip or drizzled over salad leaves as a quick dressing. This recipe would also work brilliantly with pumpkin when in season.
