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Butternut squash and harissa tart
Chef Bea had great fun creating this gorgeous-looking tart that makes an ideal lunch, dinner, starter or even party food bite, any time of year! The sweet squash and warming harissa are perfect for a cosy Autumn meal, but equally delicious for a spicy light lunch in Summer. It's also pretty easy to knock up but looks like you've made a real effort.
Print recipe
Serves 4-6
Ingredients
For the tart:
- 1 small butternut squash (around 800g), peeled, deseeded and cut into 1½ cm half-moons
- 1 onion, cut into rounds
- 2 tbsp olive oil
- 2 tbsp rose harissa
- Sea salt and freshly ground black pepper
- 1 sheet of puff pastry
- 1 egg yolk, beaten, for glazing
For the filling:
- 200ml double cream
- 1 egg
- 50g Gruyère, grated
To serve:
- 1 red chilli, sliced
- 2-3 sprigs of thyme, leaves picked
Cooking instructions
- Preheat the oven to 220°C/200°C fan/Gas 7. Line two large baking trays with baking paper.
- Toss the butternut squash and onion slices in a large bowl with 1 tablespoon of the oil, 1 tablespoon of the harissa and some seasoning. Spread out on one of the baking trays and roast for 30 minutes or until soft, then set aside to cool.
- Turn the oven down to 200°C/180°C fan/Gas 6.
- Use a knife to score a border around the edge of your puff pastry sheet. Be careful to not go all the way through the pastry – the filling may leak out any holes or tears.
- Place on the second lined tray and prick the middle sections with a fork to stop the pastry from puffing up too much.
- Brush the border with the beaten egg yolk and bake for 15 minutes until golden.
- Meanwhile, whisk the filling ingredients together. Pour into the centre of the pastry and gently spread to the edges of the border.
- Neatly arrange the roasted squash and onion over the filling then bake for a further 15-20 minutes or until the cream is set.
- Mix together the remaining oil and harissa to drizzle over the tart, and garnish with chilli and thyme to serve.
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