Butternut Squash Tart
The Autumnal weather means a savoury tart with butternut squash is on the cards!
Here’s what you need to get started;
For the pastry;
- 150g GF plain flour
- 1/2 tsp xanthan gum
- 1/4 tsp baking powder
- pinch of salt
- 75g cold butter, diced
- 60ml water
For the tart;
- 250g butternut squash (around half a butternut squash)
- 2tsp mixed herbs (thyme, basil, rosemary etc)
- 2tsp oil
- 100g goat’s cheese, cut into small pieces
- 3 eggs
- 60ml milk
- salt and pepper to season
Cover the butternut squash in the oil and herbs and roast in the oven on low (120) for 30 minutes.
In the meantime, for the pastry mix together the flour, xanthan gum, baking powder and salt. Once combined add in the butter and rub in with your fingers until the mixute forms breadcrumbs. Stir in the water and knead on a floured surface for 1 minutes. Cover in clingfilm and chill in the fridge for 30 minutes.
Roll out the pastry on a floured surface until around 4mm thick and large enough to fit inside your tin. Line the tart tin and use any excess to cover any gaps or tears.
Scatter the goat’s cheese evenly into the bottom, tip the butternut squash, oil and herbs over the cheese in the tin.
Mix together the eggs, milk and salt and pepper in a jug and whisk. Pour over the tart.
Bake in the oven (180) for 30 minutes, until golden on the top and set.