Friday, 14 October 2011

Roasted Butternut Squash Tart

There is a distinct lacking of warmth autumnal glow in the air today, but one thing I am sure of is that the next few days my plates will all have a orange tinge about them - thanks to the abundance of pumpkins and squashes. 

And you better make the most of them, because as soon as Halloween passes us by, the pumpkins will all be snatched from the supermarket and grocery shelves.  
Today my offering is a rich savoury -sweet Butternut Squash tart oozing with salty Gorgonzola cheese. 

Up-dated: October 2011 - Fellow blogger Veronica of Pura Lana (Pure Wool) based in Argentina made a wonderful version of this Savoury Tart, please follow this link to check it out
I am sharing this with Foodie Friday #8 hosted at Not Your Ordinary Recipes; and Fat Camp Friday#49 hosted by Mangoes and Chutney, as well as Friday Food hosted by Shannon at Momtrends.  
Roasted Butternut Squash Tart
Serves 6
Ingredients
Make shortcrust pastry base to line a 8 inch round tin. 

1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, crushed
150g spinach
2 eggs
1 egg yolk
150ml double cream
80g Gorgonzola, crumbled (or other similar cheese)
Salt and pepper to taste
Method
Blind bake shortcrust pastry and set aside.
Preheat the oven to gas mark 7.
Peel and seed the squash. Cut the flesh into chunks and toss with the oil. Season well and place in the roasting tin. Add the crushed garlic to the pan. Roast in the oven for 30 – 45 minutes or until tender.
Steam the spinach until wilted, then drain and squeeze out the excess moisture.
Whisk together the egg, egg yolk and cream and season well. Evenly spread the spinach over the pastry base, along with the squash and Gorgonzola. Pour the egg mixture over and bake for 30 –35minutes or until firm and golden to the touch.

33 comments:

  1. I'd like a large slice of that to put in my lunchbox please...
    Actually, I imagine that this is best served at just above room temperature, an hour or so after being made. Yum!

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  2. It looks mouth watering, I must try this soon!

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  3. Again, such a beautiful recipe full of autumn colours. I dig you, Shaheen ! ;-))

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  4. Not today (I'm knitting for a fair), not tomorrow (I'm going to the fair), not sunday(it is mother's day over here)but monday, monday I'm going to prepare this tart, the ingredients are all of my taste and I have them all in my fridge!

    love
    Verónica

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  5. Thanks Mark.
    You would be very welcome to a large slice, though you may have to have a fork fight with my husband :0) Nah, I know he'd be happy to share with you.
    And yeph, this is best served at just above room temperature! This kind of tart is not good eaten straight from the oven.


    Thank you so much Karen.


    Thanks Patricia, for your warm comment ;-)

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  6. Thank you Verónica.
    Your comment warmed my heart and made me smile.
    I do hope you like it.

    Also I hope you have a good Mothers Day! Enjoy!

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  7. ooooh Shaheen! What a lovely & tasty fillibg for this sublime tarte! The tarte looks sensastionel & apart too! :)

    MMMMMMM,...!!!!

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  8. Thank you so much Sophie.
    Its so lovely to hear from your. I hope your well.

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  9. wOw I bet that is tasty:
    blue cheese and squash go together well:
    I discovered that when I ate a squash and stilton lasagne recently:
    perfect Autumn foody yum:

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  10. Thanks you Chocolategirl64.
    In the near future I am hoping to make a blue cheese and squash lasagne - so watch this space. Glad to know you like combo.

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  11. Shaheen, this just looks stunning. We love squash in the house and I always buy tons at the farmer's market. I made a puff pastry tart a few days ago, but now I really want to try out yours.

    Thank you for sharing :-)

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  12. Thanks Michelle.
    I've made this tart a number of times. The first time it was with homegrown Sweet lightning Squashes, and it was lovely. I do hope you can get round to making it and moreso, if you do enjoy it :-)

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  13. That is pretty special looking Shaheen.

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  14. Thank you Jacqueline.
    Its getting quite dark now to photograph in the evenings :(

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  15. This is really making my mouth water Shaheen...I love squash and spinach and cheese...I wonder if I could substitute the cream with yogurt because I'm not a big cream fan...I think it would work...

    I love that you've used shortcrust pastry I think it's so much nicer that puff or flaky...
    Deb

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  16. Thanks Debby.
    Yes you def. can. I've done it with natural yogurt in the past, gives it a sour taste - but still good.

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  17. Oh wow - this would be perfect for lunch! And then dinner. And then even breakfast. I love squash!

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  18. Thanks for visiting my blog... you have got a beautiful blog with fabulous recipes... Tart looks delicious...

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  19. i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

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  20. Thanks Kristy Lynn.
    I agree to a point, but breakfast...mmm..not quite sure. I'm willing to give it a go though.


    Thank you for repaying the compliment Amina and coming by my blog.



    Thank you foodie @ Tasting Spot.
    i'll come and by and check it out for sure. I'm not very organised when it comes to submissions, but i'll see what i can do.
    Good luck with it otherwise.

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  21. Looks good. I never think to put squash in pies and tarts.

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  22. Thanks Morning AJ.
    You should give it a whirl.

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  23. So glad you mentioned how the pumpkins suddenly go off the shelves,I would love to know what they do with them all.
    Love the recipe.

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  24. Thanks Vintage Mum.
    I think they think noone want them after Halloween.

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  25. Hi Shaheen

    Sophie here from The Veg Pot, what an amazing array of gorgeous looking treats! Thank you for your comments, I look forward to giving some of your lovely recipes a go!

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  26. Thank you so much Sophie. Its lovely to have you over.

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  27. I love squashes, and butternut squash is my favourite. I usually roast it as a side dish, or make a squash risotto or a pasta bake. This recipe is very inventive and original, never thought of baking a tart like yours. Thank you for the idea!

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  28. Thank you Galina,
    Roasting squashes is my favourite way of eating, its usually spiced up with red chilli flecks. On its own I find it a tad too sweet for me. You should try this tart, i've made it lots of times.

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  29. This is a gorgeous photo! And the tart looks amazing too! Yum! Thanks for linking to Foodie Friday! -NYOA

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  30. Thank you NYOA.
    It was my pleasure.

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  31. This sounds absolutely amazing! I can just imagine how good it must taste.

    Thanks so much for linking up to MomTrends this week! :o)

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