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Butternut squash, caramelised red onion and goats cheese tart

Savoury puff pastry tarts look impressive, taste great and are quick to bake. They're also an incredible way of using up any odd-ends in the fridge, reducing waste, saving time, money and decision fatigue (which can be better spent deciding the next Netflix series)

Total time to make : Under 1 hr Time to prep : 10 minutes

Servings : 4


200g ready rolled puff pastry sheet (find them in the frozen aisle)

2 tbsp tomato paste

350g butternut squash, cubed

1 red onion, sliced

2 tbsp olive oil

Few springs of fresh thyme

60g goat cheese

1 egg, beaten (or use milk)

Fresh basil, to serve

Salt and pepper, to season


  1. De-frost the puff pastry sheet overnight in the fridge or, at room temperature for about an hour and don't unroll it until all of your toppings are ready

  2. Pre-heat a fan oven to 220C and toss cubed butternut squash and red onion slices in a bowl with the olive oil, fresh thyme leaves and a good pinch of salt. Place in a large baking tray and roast for 35 minutes or until tender

  3. Reduce the oven to 200C and leave the vegetables to cool whilst you prepare the pastry base

  4. Unroll the pastry sheet and keep it on the greaseproof paper it comes rolled up in, slide it onto a flat baking sheet and use a knife to score a 1/2 inch border around the sheet, this will puff up into a crust

  5. Use a tbsp to thinly spread the tomato paste over the pastry base before piling on your toppings and crumbling over the goats cheese

  6. Finally, use a pastry brush - or fingers - to brush the beaten egg (or milk) over the crust. This will give it a golden crispy finish in the oven

  7. Bake the tart in the oven for 20 - 25 minutes until it's crust has puffed up and is golden and crisp

  8. Slice and serve with fresh basil, a simple rocket salad and a drizzle of olive oil

Nutritional Information

(per serving)

430 calories

26g fat, 42g carbs, 10g protein

Good to know:

  • If you can, use all butter puff pastry

  • Ready-rolled also come in 320g sizes which you use exactly the same way and bake for the same time, but serve 6

  • You won't use the whole egg, so save it in the fridge overnight to use in scrambled eggs for breakfast the next day

  • If you're using leftover vegetables, try to make sure they're cooled before using them as a topping and not carrying too much extra oil which can contribute to a soggy pastry base

  • Can be stored in the fridge for up to 2 days and can be eaten cold or warmed up in a microwave

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