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. 

Watch Chef Bea make this recipe on Instagram!

Serves 4-6

Serves 4-6


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.