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Servings 4
Calories 1393 kcal
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

Ingredients
 

  • 750 g butternut squash
  • 6 medium onions, in the skin
  • 500 g block all butter puff pastry
  • 250 g Cropwell Bishop Stilton
  • 6 tbsp mayonnaise
  • 2 tbsp extra virgin olive oil
  • 150 g watercress, roughly
  • 75 g toasted pinenuts

Instructions
 

  • Pre heat the oven to 200C.
  • Cut the squash in half, place it into a baking tray, then drizzle with a little olive oil and salt and pepper.
  • Add the onions in their skins
  • Roast for 45mins to 1 hour until the squash is cooked, and you can run a skewer through the onions with no resistance.
  • Once cooked, remove and cool, reduce the temp of the oven to 180C
  • Next, roll out the pastry into a large square and dock well with a fork.
  • Cook in the preheated oven set at 180C, cook for 20 minutes, so the paste is half cooked, then remove from the oven.
  • Break up the cheese into a bowl and add the mayo.
  • Peel the squash and break into 2-3cm pieces, roughly then dot over the pastry.
  • Then dot over the blue cheese dressing all over the onions and squash, and then season well with ground black pepper, and drizzle a little extra virgin oil over.
  • Place the tray back into the oven and cook for 20 or so minutes until the pastry is cooked.
  • Whilst that is cooking, run and knife through the watercress.
  • Remove the cooked tart from the oven and serve on a chopping board.
  • Sprinkle over the pinenuts and watercress
  • Serve warm.
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Nutrition Facts
Butternut Squash Blue Cheese Tart with Watercress & Pinenuts
Amount per Serving
Calories
1393
% Daily Value*
Fat
 
101
g
155
%
Saturated Fat
 
28
g
175
%
Cholesterol
 
56
mg
19
%
Sodium
 
1345
mg
58
%
Potassium
 
1373
mg
39
%
Carbohydrates
 
98
g
33
%
Fiber
 
9
g
38
%
Sugar
 
13
g
14
%
Protein
 
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butternut squash, stilton
Course Cheese, Pies / Flans / Tarts
Cuisine Autumn, ITV This Morning
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