This butternut squash tart is an adapted recipe from the book “A love for food” – Daylesford
My preference is using Cavolo Nero but you can also use Kale or Curly green Cabbage. Spinach has too much liquid which would need lots of draining otherwise the tart goes soggy.
The shortcrust tart can be blind baked a day ahead and should be 23-26cm in diameter and at least 5-7cm high.
Lovely to be served on its own with a rocket salad or accompanied with a white fish or roasted chicken.
- 80 g Unsalted Butter
- 300 g Cavolo Nero Stalk removed and chopped
- 1 Butternut Squash peeled, seeds removed and roughly grated
- 2 Free Range eggs
- 4 Free Range egg yolks
- 250 g Mascarpone Cheese
- 100 mL Double Cream or Sour Cream or 150g Quark
- 100 g Cheddar cheese grated
- 50 g Parmesan cheese finely grated
- 2-3 gloves of garlic chopped, sea salt and pepper
- 1 Blind baked pâte brisée 23-26cm diameter
- Preheat the oven to 140 degrees C fan. Melt the butter in a large pan at low temperature, add the cavolo nero and garlic and cook for 10 minutes. Increase the heat, add the grated butternut squash and continue to cook, stirring occasionally. The vegetable should be slightly softened. Season with salt and pepper and let cool.
- In a mixing bowl whisk the eggs, yolks, mascarpone and cream (or sour cream or quark) to a smooth paste. Add both cheeses and stir through. Put the cooled vegetables in your blind baked pastry, pour the eggy/cheese mixture over and stir through with a folk. smooth level with the back of a spoon and you may grate some more cheddar cheese on top for a cheese crust.
- Put into the preheated oven and bake for 40-50 minutes. The top should be golden and not wobbly anymore. Check with a skewer in the centre if it does not smear anymore.