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Butternut squash, feta & olive tart

Serves:

4

Cook Time:

45

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Notes

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Ingredients

  • 1/2 butternut squash, diced

  • 3 tbsp. light olive oil

  • Salt & pepper

  • 8 sheets filo pastry

  • 50g feta

  • 1 tbsp. thyme

  • 12 black olives, halved

  • 1 tsp. honey

  • Lightly dressed green salad

Method

  1. Preheat the oven to 160°C fan/180°C/gas mark 5.

  2. Put the diced squash in a roasting tin, drizzle with light olive oil, season and roast for 20 minutes.

  3. Meanwhile, place some baking paper on a baking tray. Brush each sheet of filo pastry with oil, placing them all on top of each other at different angles, making a star shape.

  4. Place the roasted squash at the centre of the filo, leaving a 4cm border. Sprinkle with the crumbled feta, thyme, olives and a drizzle of honey.

  5. Fold the edges of the pastry in, brushing with a little more oil.

  6. Bake in the oven for 20 minutes, or until the crust is golden.

  7. Serve with green salad.

Nutrition

kcal

419

fat

16.8

sat fat

3.8

carbs

60.2

sugars

5.8

fibre

4.7

protein

9.1

salt

0.6

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