I love teaming up butternut with cheese. Usually I cook it with Feta, but we couldn’t find any of the cheap greek feta cheese we usually buy (the 70p own brand stuff), so I mixed it up a bit and went for my second favourite cheese; Applewood.
Believe it or not, this is only the second time I’ve made a tart like this. The first one I made was based on a recipe I got from our chef at work (yes, we have a chef at work). It was a feta and butternut squash tart that I made for some friends a few months before Christmas. They said they enjoyed it. Since then, I haven’t found an occasion to make another tart. Not that I need a special occasion, they can just take a while as you have to rest the pastry dough and roast the butternut. Chris, the chef at work, cooks up THE most amazing tarts EVER. At one point I think I had one every lunch time for a week. Not great if you’re watching your waist line.
Usually I’d use up a full butternut squash on one go, but this one was so huge, it could feed an army of 8!
1/2 large butternut squash or a full small one
1 red pepper
150ml of milk
1/2 tspn of chilli powder
1/2 tspn of paprika
Salt to season
Applewood cheese, finely grated – use as much or as little as you wish. I used about 2tbps of finely grated cheese
For the pastry
175g plain flour
A shot glass of ice cold water (it was the closest thing I could find)
- Chop up your butternut into small squares, not bigger than 2cm by 2cm, place in a roasting tin, drizzle with oil and season with salt and pepper and roast in the oven for 30 minutes at 200 degrees.
- Next make your pastry. Add flour to a bowl, then your butter and use your fingers to make bread crumbs. Once fully mixed in, add water and stir with a mixing spoon until you can easily handle your pastry. If it’s still crumbly add more water, if it’s too wet, add flour. Take out your dough, wrap in cling film and place in the fridge for 20mins.
- In a bowl or jug add your milk and eggs together and whisk, then add your chilli, paprika, cheese and salt and whisk again. Place to one side.
- When your pastry dough has rested, roll out and place into a greased quiche tin. Add in your butternut, chopped peppers and tomatoes and finally your egg mixture.
- Place in the oven for 35 minutes at 180 degrees. Once cooked, leave it to cool for a few minutes and serve.
Hayley Jayne xx