The squash, mushroom and feta cheese savoury tart is a light and tasty dish. A flaky puff pastry base filled with crumbled feta, stir-fried mushroms and squash. You can use butternut or hokkaido squash and any kind of mushrooms. I used classic white flat mushrooms but, if you prefer a deep earthy flavour you can use wild mushrooms. Savoury tarts and quiches are very versatile, you can swap and add ingredients to your taste.
If you don’t like feta cheese you can use goat cheese, chèvre for example has a similar texture but it’s more delicate and less salty. If you choose to use wild mushrooms I suggest to swap feta with Gorgonzola that is richer and goes perfectly with wild mushrooms. You can add more garlic or add a layer of sautée onion. Finally, if you are not vegetarian like me, you can add small dices of ham or crunchy pancetta/bacon. Talking about the base, you can use also phillo pastry or brisèe.
If you like this recipe try also my healthy pumpkin soup and the butternut squash, potato and pancetta quiche.
Squash, mushroom and feta cheese savoury tart
Ingredients
- squash (butternut or hokkaido, peeled and seeded): 350 grams
- mushrooms: 300 grams
- feta cheese: 100 grams
- ready-rolled puff pastry: 320 grams
- cloves of garlic: 1 clove
- fresh thyme (few leaves)
- fresh rosmary (a twig)
- salt to taste
- peper to taste
- extra virgin olive oil as needed
Instructions
- Cut the squash into small dices, about 1 cm.
- Slice the mushrooms into 3 mm thick slices.
- Heat a tbsp of extra virgin olive oil in a pan and quickly stir-fry the squash. Do not over cook it because it will continue to cook in the oven. The dices should be soft but still holing their shape. Season with salt and pepper.
- Stir-fry the mushroom with 1 tbsp of oil and the clove of garlic. I use it whole and then I remove it at the end, just to give a subtle flavour to the mushrooms, but if you prefer you can use it chopped. Season with salt and pepper and set aside to cool down together with the cooked squash.
- Preheat the oven to 180°C.
- Roll out the puff pastry and use it to to line a 22cm loose-based tart tin (round or square). Prick the pastry with a fork.
- Crumble the feta cheese over the pastry in an even layer. Add the cooked squash and mushrooms. Scatter over some some thyme leaves and rosemary and drizzle with extra virgin olive oil.
- Bake in the preheated oven for about 20 minutes or until the edges of the tart are golden.
