I’m not quite sure what I did before I discovered Butternut Squash. It has to be the most versatile of vegetables, that sweet, firm flesh goes so well with so many different flavours. I combined the squash with tomatoes, bacon and basil in this tart with a single small courgette from my garden which needed to be used up. As I am trying to cut back on calories, I used 0% Greek yogurt in the custard mix and it worked really well. I had very positive comments from the family about this tart. Vegetarians can just leave out the bacon with very little detriment to the texture and flavour.
Roasted Butternut Squash and Tomato Tart
1 quantity of shortcrust pastry baked blind
1 Butternut Squash
8 small vine tomatoes, halved
1 courgette, sliced
8 rashers of streaky bacon
1 tbsp olive oil
200g 0% fat Greek Yogurt
3 large free range eggs
salt & freshly ground pepper
8 fresh basil leaves
1. Peel squash and deseed. Cut into even sized pieces and put into a roasting tin.
2. Cut tomatoes in half and slice the courgette, place in roasting tin with squash.
3. Pour over the oil and mix through the vegetables, sprinkle with 1/2 tsp salt
4. Roast in an oven 200C for 30 minutes until the butternut squash is soft and slightly caramelised round the edges.
5. Chop the streaky bacon into pieces and spread over the vegetables, roast for a further 10 minutes until crisp.
6. Place the vegetables and bacon into the pastry case.
7. In a bowl, whisk the eggs and stir in the 0% Greek yogurt, season with salt and pepper.
8. Pour the mixture over the vegetables.
9. Tear up the basil leaves and spread them evenly across the tart, push them down into the egg mixture.
10. Bake at 180C for 30 – 35 minutes until the egg mixture is set.
I’m entering this tart for Herbs on Saturday run by Karen at Lavender and Lovage.