Name: Squash, Spinach And Sage Tart
Yield: 4 servings
Ingredients: 1 small butternut squash, peeled, deseeded and cut into small wedges; 1 red onion, sliced; 4 tablespoons olive oil; 250 g portabellini mushrooms, chopped; 2 sage sprigs, leaves chopped; 1 pinch dried chili pepper flakes; 80 g Baby Spinach; 4 large eggs; 1 egg yolk; 270 g phyllo pastry; 200 ml creme fraiche; 4 tablespoons grated parmesan cheese

Servings: 4 persons

1 small butternut squash, peeled, deseeded and cut into small wedges
1 red onion, sliced
4 tablespoons olive oil
250 g portabellini mushrooms, chopped
2 sage sprigs, leaves chopped
1 pinch dried chili pepper flakes
80 g Baby Spinach
4 large eggs
1 egg yolk
270 g phyllo pastry
200 ml creme fraiche
4 tablespoons grated parmesan cheese

1
Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes). Mix in the spinach and set aside.
2
Meanwhile, lightly oil a 23cm (9in) round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden.
3
Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.

No nutritional information available.

No additional tips available.

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

Squash, Spinach And Sage Tart

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