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Rustic Squash, Mushroom and Zucchini Tart

1/2 pack puff pastry (200g)
1 acorn squash
200g mushrooms
1 courgette/ zucchini
1/2 tbsp butter
1 small onion, finely diced
2 - 3 flakes garlic, grated to a paste
1 cup half and half (single cream + whole milk) + a little extra
1/2 tsp freshly grated nutmeg
Salt and pepper to taste


Preheat the oven to 400 F.

Roll out the puff pastry into a rectangle, roughly 13 inches by 9 inches.

Peel and chop the squash into small cubes. Wipe down the mushrooms and the zucchini and cut into the same size cubes as the squash. Keep aside.

In a pan, heat the butter, and saute the onion for about 7 minutes, until soft but not coloured. Add the garlic, and cook for another 30 seconds.

Pour in the half and half, and add the grated nutmeg, salt and pepper to taste. Stir together, and heat until the cream is just thickening.

Add the squash, mushroom and zucchini to the onion-cream mixture, and stir to coat. Cook for about 2 - 4 minutes, topping up with a little extra cream if the mixture seems to be drying out too much.

Take off the heat and cool completely.

Meanwhile, place the rolled out pastry sheet on a baking sheet, lined with parchment paper. Very gently ladle the squash mixture over the pastry, leaving about an inch and half from the edges.

Place the tart in the preheated oven, and bake for about 25 - 30 minutes, until the pastry is golden and risen around the edges and the squash is soft.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise