Roasted Butternut Squash, Onion, Tomato And Feta Tart Recipe

Name: Roasted Butternut Squash, Onion, Tomato And Feta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small butternut squash, peeled and seeded, cut into 1/2-inch cubes; 1 small vidalia onion, peeled and cut into eighths; 1 tablespoon brown sugar; 2 tablespoons olive oil; salt and pepper; 1/2 cup sun-dried tomato, cut into 1-inch pieces; 1 tablespoon rosemary, roughly chopped; 1 tablespoon thyme leaves; 8 ounces feta cheese, crumbled; 1/4 cup pine nuts, toasted; 1 tablespoon balsamic vinegar; 2 sheets premade puff pastry; 1 egg, lightly beaten with; 1 tablespoon milk

Servings: persons

1/2 small butternut squash, peeled and seeded, cut into 1/2-inch cubes
1 small vidalia onion, peeled and cut into eighths
1 tablespoon brown sugar
2 tablespoons olive oil
salt and pepper
1/2 cup sun-dried tomato, cut into 1-inch pieces
1 tablespoon rosemary, roughly chopped
1 tablespoon thyme leaves
8 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted
1 tablespoon balsamic vinegar
2 sheets premade puff pastry
1 egg, lightly beaten with
1 tablespoon milk

1
Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
2
In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
3
Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into 1/2-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 small butternut squash, peeled and seeded, cut into 1/2-inch cubes, 1 small vidalia onion, peeled and cut into eighths, 1 tablespoon brown sugar, 2 tablespoons olive oil, and more.

Yes, Roasted Butternut Squash, Onion, Tomato And Feta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Butternut Squash, Onion, Tomato And Feta Tart

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