Name: Rustic Squash, Parmesan And Sage Tart
Yield: 4 servings
Ingredients: 3/4 cup whole wheat flour; 3/4 cup all-purpose flour; 2 tbsp wheat germ; 1 tsp dried oregano leaves; 7 tbsp margarine; 1 lb winter squash, peeled, cut into 1/3 inch pieces; 1 None small red onion, cut into thin wedges; 1 None large zucchini, halved lengthwise, cut into 1/3 inch slices; 4 cloves garlic, unpeeled; 2 tsp fresh sage, chopped; 2 tbsp Parmesan cheese, grated; 1 None egg yolk

Servings: 4 persons

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tbsp wheat germ
1 tsp dried oregano leaves
7 tbsp margarine
1 lb winter squash, peeled, cut into 1/3 inch pieces
1 None small red onion, cut into thin wedges
1 None large zucchini, halved lengthwise, cut into 1/3 inch slices
4 cloves garlic, unpeeled
2 tsp fresh sage, chopped
2 tbsp Parmesan cheese, grated
1 None egg yolk

1
In a food processor, combine flour, wheat germ, oregano. Add margarine and process for 30 seconds, or until just combined. Add 1/4 cup water and pulse for 15-20 seconds, or until mixture is evenly moistened but not clumpy. Knead on a lightly floured surface and shape into a disc then wrap in plastic wrap and chill for 20 mins.
2
Meanwhile, preheat oven to 400u00b0F. Line a baking tray with parchment paper. Toss squash, onion, zucchini and garlic with oil. Transfer to prepared pan and roast for 20 mins, or until tender. Let cool slightly. Peel garlic then mash with sage. Reduce oven to 350u00b0F.
3
Roll out pastry into a 12 inch disc. Place on a lined baking tray. Spread sage mixture over pastry, leaving a 2 1/2 inch border. Arrange vegetables and cheese on top. Fold pastry edges in to partially cover filling, pinching into folds and pleats. Brush egg yolk over pastry and bake for 40 mins, or until golden.

No nutritional information available.

No additional tips available.

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

Rustic Squash, Parmesan And Sage Tart

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