Spinach, Feta & Spiced Butternut Squash Tart
The layered flavours in this savoury tart are sure to impress.
Pastry
Ingredients
- 310 g (2 cups) plain flour
- 3 g (1 teaspoon) salt, optional
- 125 g (½ cup) unsalted butter, chilled and cubed
- 1 Tablespoon water, chilled
Directions
- Place the flour, salt, and butter into the Vitamix container and pulse to a rubble.
- Add a Tablespoon of chilled water and pulse until the dough comes together (you may need to add a bit more water, but the more you use, the tougher the dough will be).
- Remove the dough from the container onto a lightly floured surface and bring together into a disc.
- Wrap in cling film and let rest in the fridge for an hour.
Spiced Butternut Puree
Ingredients
- 600 g (3 cups) butternut squash, skin on and roughly chopped
- ½ teaspoon ground coriander
- ½ teaspoon cumin seeds
- olive oil
- salt and pepper, to taste
- 120 ml (½ cup) water
Directions
- Roughly chop the butternut squash (leaving the skin on), and toss with the coriander seeds, cumin seeds, salt, pepper, and a splash of olive oil.
- Place into the oven and roast at 350 degrees F (180 degrees C) until soft (about 30 minutes).
- Once soft, place squash into the Vitamix container. Select the lowest speed. Start the machine and slowly increase to the machine's highest speed.
- Blend for 1 minute adding up to a ½ cup water to achieve a smooth puree. Leave to cool.
Pie Filling
Ingredients
- 95 g (½ cup) Feta cheese, crumbled
- 100 g (1½ cup) fresh spinach, cooked, chilled, and excess water squeezed out
- 100 g (½ cup) ricotta cheese
- nutmeg, to taste
- salt and pepper, to taste
- Zest from ½ lemon
- 1 egg white, whisked until frothy
Directions
- In a bowl, mix together the feta, spinach, ricotta, nutmeg, and lemon zest.
- Season with salt and pepper.
- Grease a 9-inch (24 cm) fluted tart tin with a removable base.
- Roll the pastry to fit the pan, then let the rolled dough rest in the fridge for another 10 minutes.
- Carefully place the pastry into the tart tin.
- Cover the dough with a sheet of parchment paper and weigh down with pie weights, beans, or rice and blind bake at 350 degrees F (180 degrees C) for 25 minutes.
- Take out of the oven and allow to cool.
- Once cooled, spread the butternut squash puree over the base.
- Fold the whisked egg white into the cheese filling, then top the tart with this mixture.
- Bake for 30 minutes. Serve hot or cold.
Nutrition Information
Serving Size | 1 slice |
Amount Per Servings | |
Calories | 199 |
Total Fat | 10 |
Saturated Fat | 32 |
Cholesterol | 212 |
Sodium | 88 |
Total Carbohydrate | 21 |
Dietary Fiber | 2 |
Sugars | 7 |
Protein | 5 |