The squash, mushroom and feta cheese savoury tart is a light and tasty dish. A flaky puff pastry base filled with crumbled feta, stir-fried mushrooms and squash.
Prep Time:30 minutes
Cook Time:20 minutes
- squash(butternut or hokkaido, peeled and seeded): 350 grams
- mushrooms: 300grams
- feta cheese: 100grams
- ready-rolled puff pastry: 320grams
- cloves of garlic: 1clove
- fresh thyme(few leaves)
- fresh rosemary(a twig)
- salt to taste
- peper to taste
- extra virgin olive oilas needed
Cut the squash into small dices, about 1 cm.
Slice the mushrooms into 3 mm thick slices.
Heat a tbsp of extra virgin olive oil in a pan and quickly stir-fry the squash. Do not over cook it because it will continue to cook in the oven. The dices should be soft but still holing their shape. Season with salt and pepper.
Stir-fry the mushroom with 1 tbsp of oil and the clove of garlic. I use it whole and then I remove it at the end, just to give a subtle flavour to the mushrooms, but if you prefer you can use it chopped. Season with salt and pepper and set aside to cool down together with the cooked squash.
Preheat the oven to 180°C.
Roll out the puff pastry and use it to to line a 22cm loose-based tart tin (round or square). Prick the pastry with a fork.
Crumble the feta cheese over the pastry in an even layer. Add the cooked squash and mushrooms. Scatter over some some thyme leaves and rosemary and drizzle with extra virgin olive oil.
Bake in the preheated oven for about 20 minutes or until the edges of the tart are golden.
This recipe is from ………… This recipe is from Elisa of My foodie days
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