Sweet butternut squash is the perfect topper for smooth goats' cheese, aromatic rosemary and red onion. Serve your puff pastry tart with spinach salad, candied pecans and balsamic dressing.
Prep Time
40 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
5g rosemary
rosemary (100%)
1 bag of pecan nuts (25g)
pecan nut halves (100%). May contain peanut, sesame & other nuts
Allergens highlighted by † (nut, sulphites, milk, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel the butternut squash and cut in half using a sharp knife, scoop out the seeds with a spoon and discard, then slice the squash into half-moons
Add the sliced squash to a baking tray with a drizzle of olive oil and a pinch of salt and give everything a good mix up
Put the tray in the oven for an initial 10-15 min or until starting to soften
2
Meanwhile, snap the pecans in half, lengthways
Heat a large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the pecan halves, 1 tbsp [2 tbsp]sugar and 50ml [75ml]cold water
Cook for 8-10 min or until the liquid has reduced
Remove the pan from the heat and leave the pecans to harden – these are your candied pecans
3
Peel and finely slice the red onion[s]
Once the butternut squash is starting to soften, add the sliced onion to the tray with the butternut squash and return to the oven for a further 8-10 min or until everything's softened
4
Meanwhile, wash the baby leaf spinach, then add half of it to a colander
Pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under the cold tap until it's cool
Once cool, squeeze the water out of the spinach as much as you can
5
Unroll the puff pastry and cut it into 2 [4] squares
Line a baking tray with non-stick baking paper
Add the pastry squares to the tray and score a 1cm border around the edge of the pastry with a knife
Tip: Prick the inside of the border all over with a fork (this will stop you getting a soggy bottom!)
Strip the rosemary leaves from their stems, discard the stems
6
Once the squash is cooked, gently spread the centre of the pastry squares with the goats' cheese using a spoon
Top with the roasted butternut squash, half of the roasted red onion, the wilted spinach and the rosemary leaves
Drizzle with a little olive oil and put the tray in the oven for 15 min or until the pastry is golden and crisp and the edges have puffed up
7
Whilst the tarts are cooking, add the balsamic vinegar with 1 tbsp [2 tbsp]olive oil and a pinch of salt to alarge bowl
Add the remaining roasted red onion, remaining baby leaf spinach and candied pecans and give everything a good mix up – this is your spinach and pecan salad
8
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