Roasted Butternut, Feta & Herb Tart
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.
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.