This is one of my favourite things to eat at the moment. This is hardly a recipe – merely a little assemblage, but the results are wonderful and make great use of the abundance of squash we are enjoying at the moment. This kind of cooking is particularly welcome, as the last few weeks have been relentlessly hectic.
To make this, I used an Onion squash from my Abel and Cole delivery. Any small squash variety should work if you can’t get hold of this type. This tart is ridiculously easy to prepare and is delicious for lunch or supper, and any leftovers would be ideal for a packed lunch. I made a couple of small ones (photographed) for lunches, as we enjoyed this so much.
Squash and sage tart
1x 500g pack of all butter puff pastry (I use Dorset pastry)
3 tbsp full fat crème fraîche
One Onion squash, peeled, seeds removed and cut into 1cm thick slices
Salt and pepper
5 sage leaves
50g Parmesan cheese, very finely grated
Preheat the oven to 180C. Line a large baking tray with non-stick baking parchment.
Lay the pastry sheet flat out onto the prepared baking tray.
Spoon the crème fraîche on top of the pastry and spread evenly over the pastry, leaving a 1” margin around the edge.
Top with the prepared chunks of squash. Season with salt and pepper to taste (more pepper, less salt here for me). Top with the sage leaves and parmesan cheese.
Bake for 20-25 minutes until the pastry is golden and risen and the cheese has melted. Serve hot or cold.