Goat's Cheese & Butternut Squash Flan

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Delicious tart. Serves 4 skinnies.
500 g shortcrust pastry
1 small butternut squash
1 red onion, chopped bite size
4 cloves unpeeled garlic
1 tbsp thyme
1 pack soft goat's cheese
1 tbsp chopped sage
1 pack (roll) goat's cheese, rind on
1. Heat oven to 190°C.  Roll out pastry to thickness of £1 coin.  Line 23cm tart tin and bake blind for 15 minutes.
2. Cut squash in to chunks.  Drizzle with olive oil, season and put into roasting tray with onion, garlic and thyme.  Roast 20 minutes until the squash is cooked.
3. Spread soft goat's cheese on the bottom of the flan case.  Squeeze the garlic cloves from thire skin, mash with half the squash and sage and spread over the base.  Season, then scatter over the onion and remaining squash.
4. Slice the goat's cheese with rind into rounds and place on top.  Bake for 20 - 30 minutes.
Meal   LunchDish   Main Dish
Cooking Method   BakedMain Ingredient   Vegetables
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Vegetarian


Member since Jun 2010

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