You can make this autumnal, butternut squash tart recipe in one pan. It couldn't be simpler, or more delicious.
Ingredients
- 1 tbsp olive oil
- 200g streaky bacon lardons
- 400g peeled and deseeded butternut squash, diced
- A few sprigs of fresh thyme, leaves stripped
- 5 large sheets of filo pastry
- 50g butter, melted
- 125g feta, crumbled
- 3 large free-range eggs, lightly beaten
- 200ml double cream
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a 21cm wide x 5cm deep ovenproof sauté pan and fry the bacon until crisp. Remove with a slotted spoon and put in a bowl.
- 2. Add the butternut squash pieces to the pan and fry for 5 minutes until lightly golden and softened, adding the fresh thyme leaves for the final minute of cooking. Remove from the pan with a slotted spoon and put with the bacon. Drain the excess oil from the sauté pan, leaving just enough to coat the surface.
- 3. Take each sheet of filo, brush with the melted butter, and – off the heat – use to line the sauté pan, letting excess filo hang over the edges.
- 4. Mix the feta through the bacon and squash, then spoon into the filo-lined pan. Mix the eggs and cream together and season well, then pour evenly over the filling.
- 5. Over a gentle heat, cook the filo tart for 5 minutes. Transfer to the oven for 20-25 minutes until the filling has just set in the middle and the pastry is golden brown (cover with foil if the tart browns too quickly). Serve in thick slices with a crisp green salad.
Nutritional info
Per serving (based on 8): 366kcals, 32.1g fat (16.8g saturated), 11.3g protein, 8.5g carbs, 3.2g sugar, 1.7g salt