Squash and stilton tart
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Squash and stilton tart
This simple tart is bursting with autumnal flavours. It works well as a midweek meal, served with buttery wilted greens, or you could make individual tarts for a supper-party starter.
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving 1 of 4)
Calories
718Kcal
Fat
47gr
Saturates
21gr
Carbs
53gr
Sugars
18gr
Fibre
8gr
Protein
19gr
Salt
1.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 600g butternut squash, chopped into 2cm cubes
- 2 tbsp rapeseed oil
- 3 onions, sliced
- 2 tbsp apple cider vinegar
- 1 tbsp light brown sugar
- 1 x 320g pack ready-rolled puff pastry
- 150g Stilton, crumbled
- 30g hazelnuts, roughly chopped
- 1 medium egg, beaten
- 15g butter
- 5g sage leaves
- sautéed greens, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash on a roasting tray and drizzle over 1 tablespoon of the oil. Season well, toss to coat, then roast for 30-35 minutes, or until soft. Remove from the oven and set aside to cool.
- Meanwhile, heat the remaining oil in a large frying pan and gently fry the onions for 20-25 minutes, until very soft and starting to caramelise. Add the vinegar and sugar, and continue to cook for a further 3-4 minutes, until sticky. Set aside to cool.
- Unroll the puff pastry sheet and transfer it to a baking tray, still on its paper. Score a border approximately 2cm from the edge all the way around, using a sharp knife – but taking care not to cut through the pastry. Cover the tart with the onions, keeping within the border, then dot over the roasted squash, crumbled Stilton and chopped hazelnuts. Brush the pastry border with the beaten egg and bake for 20-25 minutes, until the pastry is risen and golden.
- While the tart is baking, melt the butter until just foaming and add the sage leaves. Fry for a couple of minutes, until crisp.
- When the tart is ready, remove it from the oven and drizzle over the sage butter. Serve warm with the sautéed greens.
