Squash and bacon tart
- December 2010
- Serves 6-8
- Takes 20 minutes to make, 30-35 minutes to cook
You can make this autumnal, butternut squash tart recipe in one pan. It couldn’t be simpler.
- 32.1g (16.8g saturated)
- 8.5g (3.2g sugar)
For 8 servings
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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