Roasted Baby Squash, Spinach & Goat’s Cheese Tart
Time: 1 hour
Serves: 4-6
This Roasted Baby Squash, Spinach & Goat’s Cheese Tart with Cinnamon Myrtle, Old Man Saltbush & Mountain Pepperberry is an impressive one! We’ve taken native Cinnamon Myrtle, Old Man Saltbush and Mountain Pepperberry and combined then with roasted baby squash, spinach, parmesan, eggs and creamy goat’s cheese. We’ve then encased all these flavours in a flaky pastry tart that makes it a great one to serve for lunch, dinner or a backyard picnic. The best thing, though, it’s surprisingly simple to put together and delicious served hot or cold.
- 3 or 4 yellow baby squash, each cut into 6 or 8 segments, depending on size
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Cinnamon Myrtle, ground
- 2 tsps Mountain Pepperberry, ground
- 1 sheet puff pastry
- 250 grams chopped spinach, thawed and squeezed of excess liquid
- 4 eggs, whisked
- 1/4 cup pouring cream
- 1 tsp Old Man Saltbush
- 3/4 cup fresh ricotta cheese
- 1 cup parmesan cheese, grated
- 200 grams soft goat’s cheese
- sea salt
This Roasted Baby Squash, Spinach & Goat’s Cheese Tart with Cinnamon Myrtle, Old Man Saltbush & Mountain Pepperberry is an impressive one! We’ve taken native Cinnamon Myrtle, Old Man Saltbush and Mountain Pepperberry and combined then with roasted baby squash, spinach, parmesan, eggs and creamy goat’s cheese. We’ve then encased all these flavours in a flaky pastry tart that makes it a great one to serve for lunch, dinner or a backyard picnic. The best thing, though, it’s surprisingly simple to put together and delicious served hot or cold.
- Pre-heat oven to 195°C. Place squash segments into a bowl with olive oil, Cinnamon Myrtle, 1 tsp Mountain Pepperberry and a pinch of sea salt. Line a baking tray with baking paper and
- arrange segments on tray. Roast in oven for 15-20 minutes or until lightly golden. Remove from oven and set aside.
- Grease a 34 x 10 cm rectangular loose bottom tart tin. Gently roll pastry sheet and drape over tart tin, using finger tips to press pastry into the base and sides. Trim any overhanging pastry and use trimmings to fill in any
- Place the tart tin on a baking Prick the pastry base with a fork about 12 times and line with non-stick baking paper. Fill with pastry weights, dried beans or raw rice, making sure they press into the corners. Bake in preheated oven for 15 minutes.
- Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 10 minutes or until golden. Remove tart case from oven, but do not take it off the baking Reduce oven temperature to 180°C.
- Spread spinach evenly over tart base. Add egg, pouring cream, TASC Old Man Saltbush, remaining TASC Mountain Pepperberry, ricotta, 1/2 cup of parmesan and pinch of sea salt to a bowl and mix well to combine. Pour two thirds of the egg mixture over the
- Arrange roasted squash segments evenly over the top of tart and carefully pour in remaining egg Sprinkle over remaining parmesan and bake for 15 minutes.
- Carefully remove from Scatter with crumbled goat’s cheese and return tart to oven for a further 15 minutes or until set. Remove from oven and carefully slide tart onto a wire rack and leave to cool for 20 minutes before removing from tin.
- Serve with a leafy green garden salad and balsamic dressing.
- Try replacing squash with roasted zucchini or roasted
- Replace goat’s cheese with gorgonzola or creamy blue cheese, for a stronger flavour
- Leftover tart can be stored in the refrigerator until ready to reheat and
- Perfect served cold or as a lunchbox
Recipe @jules_mckie for The Australian Superfood Co.
Styling & photography @jules_mckie