Butternut Squash, Goats Cheese & Rocket Tart

By Meal Times With Mathilde

Another quick, easy and tasty dinner, packed with bags of flavour and a veggie powerhouse that is Butternut Squash!

Tarts are a great summery meal and can be kept light with the addition of a hearty fresh side salad and maybe a couple of new potatoes.

Scattering rocket at the end adds freshness and a peppery bite to offset all that creamy goat’s cheese!

Not a fan of butternut squash, here’s a tip - you could also use red onion, courgette, or cherry tomatoes!

Serves 4.

INGREDIENTS METHOD

INGREDIENTS

INGREDIENTS

1 small butternut squash

1 pack puff pastry

1 pack goats cheese

1 tbsp rosemary

1-2 handfuls of rocket

Olive oil

Balsamic vinegar

METHOD

1. Pre-heat oven to 200°C fan. Chop the butternut squash into small cubes, spread on a baking tray, and drizzle with oil. Unroll puff pastry sheet, and lay on another baking tray, with the baking paper it comes with. Trace a light border around the edge with a knife (to allow edges of the pastry to puff up). Weigh the center of pastry sheet down with baking beans or another tray. Place squash tray at top of oven and pastry tray towards the bottom, and cook for 10 minutes.

2. Remove both trays from the oven, and layer the squash over the pastry. Slice or crumble the goat's cheese over and scatter the rosemary, before returning to the oven on the middle shelf for a further 20-25 minutes or until pastry golden.

3. Sprinkle rocket over and finish by drizzling tart with olive oil & balsamic vinegar

Mathilde is a Registered Nutritionist on the UK Voluntary Register of Nutritionists with the Association for Nutrition (AfN) and you can find out more about her over at her website and on instagram where she regularly posts about all things food and lots of amazing recipes.