Celebrate World Vegetarian Day with another irresistible recipe that brings the best of autumn’s savory flavours to your table. As the weather cools, there’s nothing more comforting than the combination of buttery pastry, earthy leeks, and hearty potatoes. This Leek, Potato & Blue Cheese Tart delivers a perfect blend of creamy richness and robust flavours, making it an ideal dish for cozy evenings. Whether you're hosting guests or treating yourself, this vegetarian tart is sure to impress – and the best part is, it's perfect for batch cooking and freezing for later.
Spiced Butternut Squash, Feta Cheese, and Red Pepper Tart Recipe
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6
This easy-to-make Spiced Butternut Squash, Feta Cheese, and Red Pepper Tart highlights the rich, warming flavours of autumn with a perfect blend of spices and creamy feta. The roasted butternut squash combined with the sweetness of red peppers makes this tart a must-try for any autumn dinner. Perfect for entertaining or meal prepping, this tart can also be frozen and enjoyed later.
Ingredients:
- ½ small butternut squash, skin on, halved lengthways, deseeded and sliced into 5mm thick half-moons
- 2 tbsp vegetable oil
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 sheet ready-rolled puff pastry
- 1 brown onion, finely sliced
- 1 red pepper, deseeded and finely sliced
- 200g vegetarian feta cheese, crumbled
- 1 red chili, deseeded and finely chopped
- 2 tbsp milk
- 20g rocket
- 2 tbsp extra virgin olive oil
Method:
- Preheat the oven to 200°C / fan 180°C / gas mark 6.
- In a large bowl, toss the butternut squash slices with 1 tbsp of vegetable oil, curry powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until soft.
- In a frying pan, heat the remaining vegetable oil on medium heat, add the sliced onion, and fry for about 3 minutes until softened. Set aside.
- Lay the puff pastry sheet on a lined baking sheet and prick all over with a fork, leaving a 1cm border around the edges.
- Assemble the tart: Scatter the fried onions on the pastry, layer the roasted squash slices, and top with the red pepper.
- In a small bowl, mix the crumbled feta with chopped chili, and sprinkle the mixture over the tart.
- Brush the pastry border with milk and bake for 20-25 minutes until the edges are golden brown and crisp.
- Let the tart cool slightly before topping with fresh rocket and a drizzle of extra virgin olive oil.
Serve immediately and enjoy the bold, warming flavours of this delicious autumn tart!
