Roasted Butternut, Feta & Herb Tart – Easy Savoury Lunch

This roasted butternut, feta and herb tart brings together crisp golden pastry, caramelised vegetables and creamy feta in one simple, satisfying dish. It is colourful, comforting and equally lovely served warm or at room temperature.

Sweet roasted butternut pairs beautifully with salty feta, earthy spinach and fresh thyme. A light egg-and-cream filling holds everything together while keeping the tart tender rather than heavy.

Serve it for lunch with a crisp green salad, add it to a relaxed weekend table, or pack leftover slices for an easy meal the next day.

Ingredients

For the Tart:

• 500 g butternut, peeled and cut into 2 cm cubes
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 sheet puff pastry, thawed
• 100 g baby spinach
• 150 g feta cheese, crumbled
• 2 large eggs
• 125 ml fresh cream
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Toss the butternut with olive oil, cumin, salt and pepper. Roast for 20 minutes, until just tender and lightly caramelised.
3. Reduce the oven temperature to 190°C. Place the puff pastry in a 24 cm tart tin and prick the base lightly with a fork.
4. Scatter the spinach, roasted butternut and feta over the pastry.
5. Whisk the eggs and cream together, pour over the filling and sprinkle with thyme.
6. Bake for 20 minutes, until the pastry is golden and the filling is set. Rest for 10 minutes before slicing.

Roasted Butternut, Feta & Herb Tart

Irene Muller

A golden puff-pastry tart topped with caramelised butternut, creamy feta, baby spinach and fresh thyme — easy enough for lunch and elegant enough for guests.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Light Meal, lunch

Cuisine South African

Servings 6 slices

Ingredients

  

For the Tart

• 500 g butternut peeled and cut into 2 cm cubes
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 sheet puff pastry thawed
• 100 g baby spinach
• 150 g feta cheese crumbled
• 2 large eggs
• 125 ml fresh cream
• 1 tbsp fresh thyme leaves

Instructions

 

Method

• Preheat the oven to 200°C. Line a baking tray with baking paper.
• Toss the butternut with olive oil, cumin, salt and pepper. Roast for 20 minutes, until just tender and lightly caramelised.
• Reduce the oven temperature to 190°C. Place the puff pastry in a 24 cm tart tin and prick the base lightly with a fork.
• Scatter the spinach over the pastry, followed by the roasted butternut and crumbled feta.
• Whisk the eggs and cream together. Pour evenly over the filling and sprinkle with thyme.
• Bake for 20 minutes, or until the pastry is golden and the filling is set. Rest for 10 minutes before slicing.

Notes

Serve warm or at room temperature with a crisp green salad. Leftovers keep well in the refrigerator for up to two days.

Keyword Butternut, Feta, Puff Pastry, Vegetarian