Squash and bacon tart

Squash and bacon tart
  • Serves icon Serves 6-8
  • Time icon 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.

Nutrition: per serving

Calories
366kcals
Fat
32.1g (16.8g saturated)
Protein
11.3g
Carbohydrates
8.5g (3.2g sugar)
Salt
1.7g
Calories
366kcals
Fat
32.1g (16.8g saturated)
Protein
11.3g
Carbohydrates
8.5g (3.2g sugar)
Salt
1.7g

For 8 servings

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.

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