Butternut Squash, Spinach & Parmesan Tart

Butternut Squash, Spinach & Parmesan Tart

Courtesy of Flour Advisory Bureau 4 Servings • 15 Min. Prep Time • 30 Min. Cook Time
Ingredients
2 c. butternut squash, peeled and cut into small cubes
1 Tbsp. olive oil
salt and pepper, taste
1/2 c. baby spinach
2 Tbsp. parmesan cheese, grated
1 sheet puff pastry
8 Tbsp. balsamic vinegar
fresh parsley, finely chopped

Directions:

1. Preheat oven to 425ºF

2. Place butternut squash in an ovenproof dish with the olive oil and a little seasoning and turn to coat. Roast in the oven 15 min. or until starting to brown.

3. Remove squash from oven and stir in spinach. Return to oven for 2 min. to allow the spinach to wilt.

4. While squash cooks, lightly flour surface and roll out pastry. Using an 8" cake tin or ovenproof dish as a template, cut a circle of pastry about 1/2" larger in diameter than the tin or dish (make sure that the tin does not have a loose bottom).

5. Place the balsamic vinegar into a saucepan and boil it until syrupy, about 5 min. Watch carefully that it does not burn.

6. Pile squash and spinach into the tin or ovenproof dish that you used as the pastry template. Pour the reduced balsamic vinegar over the vegetables and sprinkle the parmesan on top. Place the pastry sheet on top and tuck under the edges.

7. Bake 15 min, until the pastry is golden brown and has risen. Run a knife around the edge of the tart and turn out onto a plate. Sprinkle a little extra Parmesan on top, if desired, and garnish with chopped parsley.

* Cook's note: To make individual tarts for parties, use 4 tins of 6" diameter and cook the tarts for 12 min. until the pastry is golden brown and has risen.

Nutrition:

Calories: 346; Total Fat: 21g; Total Carbs: 33g; Fiber: 2g; Sugar: 7g; Sodium: 800mg;