Butternut Squash & Crispy Butterbean Tart
If you are looking for a wholesome meat free dish, try this delicious tart from our customer Havenhills Field & Kitchen and their chef, Steve (aka The Hungry Guy).
Prep time: 1 hour (plus 2.5 hours chilling)
Cooking time: 2 hours
Makes: 1 x 8” tart (serves 4-5)
Ingredients
Tart dough
120g plain flour
85g unsalted butter, 2cm cubed
2g salt
5g apple cider vinegar
50g ice cold water
Filling
350g butternut squash, 20mm dice
15g olive oil
1 bulb garlic
10g balsamic vinegar
10g honey
2 sprigs rosemary
110g cheddar cheese
100g creme fraiche
1 lemon, juice & zest
10g wholegrain mustard
2g fresh parsley
2 egg
400g butterbeans, soaked and cooked (or canned)
2 sage leaves
A pinch of Pure Droitwich Sprinkling Salt
Method:
Grease your 8” tin
To make the pastry, weigh out the ingredients separately and mix the water and vinegar
Cut the butter in small chunks and add to the flour, combining until you have a breadcrumb mix, it is ok to have a few larger bits of butter, add the liquid. You can do this in a food processor
Put the pastry onto a floured surface and roll out to 40cms long, preform a double fold (fold both edges into the middle and then fold in half)
Roll out again and then repeat the folding process
Chill in the fridge for 1 hour before using
Roll out the pastry until it is about 3mm. Line the tart tin and pick all over with a fork
Chill for another hour
Preheat oven to 180 C, blind bake with beans or rice in foil, for 20-30 mins
Remove the foil and bake for a further 10 minutes until cooked through and golden
Toss the squash in oil and Pure sprinkling Droitwich Salt and roast at 160C for 25-30 minutes
Place the cloves of garlic in a pan and cover with water, simmer for 2-3 minutes and drain. Clean the pan and add the garlic back with some oil and fry until golden.
Add the balsamic vinegar and 50g water and simmer on low for 10 minutes
Add the honey, rosemary and a pinch of Droitwich Salt and cook for 3 minutes to create a dark syrup
Place the cooked squash, cheese, creme fraiche, and beaten egg in a bowl with the lemon juice, mustard, parsley and a pinch of Droitwich Pure sprinkling salt. Gently fold in the garlic cloves
Add this filling to the blind baked pastry case
Pat the beans dry, and dress with olive oil, lemon zest and salt. Scatter over the filling
Top with some rosemary and sage leaves
Bake in the oven for around 40 minutes
Once the filling has set, remove from the oven, allow to cool and sprinkle with fresh herbs. Serve with dressed salad leaves or seasonal greens.