Butternut Squash, Blue Cheese & Kale Tart

This is simply delightful!

Use pre-made shortcrust pastry to quicken things up

Serves 6

Ingredients:

225g plain flour

110g butter

1 egg

(ignore above if using remade pastry)

1 butternut squash, peeled and cubbed

1 red onion, peeled and sliced into wedges

25g blue cheese, crumbled

100g kale, blanched

3 eggs

150ml cream

Method:

1). Preheat oven to 190C/Gas 5.

2). Place the squash and onion on a roasting tray and season. Pop in the oven for 40mins and 30mins, respectively - or until the onions are quite caramelised and the squash is just cooked.

3). Make pastry by putting flour, butter and one egg into a food processor. Blitz until just combined. Then flatten into a round and wrap in greaseproof paper. Chill for 20 mins.

4). Remove from fridge and roll until about 3mm thick. Place into a 9inch tart tin. Place the greaseproof paper on top of the pastry in the tin and cover with baking beans (I use dried lentils). Bake for 20 mins and then remove from the oven. 5). Remove the baking beans and greaseproof paper. Layer the squash, onion, cheese and kale into the tart case. Whisk the eggs with the cream and add to the tart. Place back into the oven and bake for 30 mins or until golden and set.

6). Serve with some side salads and enjoy!

Nutritional Composition (per serving):

Energy (kcal): 324

Fat (g): 22

Saturates (g): 9.6

Carbohydrates (g): 20

Sugars (g): 4

Protein (g): 9

The Sports Chef