Butternut, Feta and Rocket Tart

Well Autumn firmly has its feet under the table at the moment doesn't it! The nights are drawing in and the smell of woodburning fires is starting to fill the air. The harvest has also been really fruitful this year, and a glut of squashes and pumpkins have been filling the allotments and the supermarkets. We have been taking full advantage of the autumnal vegetables now coming into season as we are big fans of autumn vegetables in our household.

To me, nothing says Autumn like the lovely orange/gold colour of a butternut. I love cutting into the flesh to reveal the beautiful colour of the vegetable inside. The rich colour really reminds me of the leaves outside and reflects the changing of the season.

Today I am following up on my wonderful visit to The Waffle House by trying to recreate the amazing waffle topping I had there a couple of weeks ago, but on a pastry base rather than a waffle base. This butternut, rocket and feta tart is a great autumn dish. The butternut just screams autumn. The rocket reminds me of summer ,and the whiteness of the feta cheese creates a great contrast and hints at the cold weather to come. 

This is a really delicious, colourful tart which is great for an autumnal evening. I hope you enjoy this dish. I will be featuring some more recipes with butternut and pumpkin on the blog soon.

What's your favourite butternut dish?

Butternut, Feta and Rocket Tart Print This Recipe Ingredients 1 sheet shop-bought Puff Pastry  A good glug of Olive Oil  Small bag of Rocket Leaves (60g) 1/2 a Butternut Squash, sliced 200g Feta Cheese - cut into 1cm cubed  Directions Place the pieces of butternut squash into an oven roasting tray in a single layer and pour olive oil liberally over the top of the squash until coated. Cook in the oven at a temperature of 200 degrees for 30-45 mins.  Once cooked, remove from the oven. drain any excess oil and allow to cool a little. Brush a baking tray with oil and place the sheet of puff pastry onto the tray. Brush some olive oil over the top of the pastry. Place the rocket leaves onto the pastry sheet. Place the butternut squash and feta cheese on top of the rocket leaves. Roll up the sides of the puff pastry to create a border to keep everything inside. Pour a little olive oil evenly over the top to coat, and bake at 180 degrees for fifteen to twenty minutes or until cooked.