Have you noticed how colourful everything seems to be in October? Have a look at people’s outfits around you. Come to the market and see how fruits and vegetables turn autumn into a feast of colours. Maybe we are all competing with the seductive colours of the leaves, as they change to various shades of yellow, brown and purple. Go for a walk around the park, look around you for a few minutes and notice the green grass and the myriads of colours of the leaves. Yes, autumn is indeed full of enchanting colours.
And of course, it’s the time of the year for one of our favourite vegetables: butternut squash. With its bright orange colour and warm, comforting taste, it is the ideal ingredient for an autumn dinner.
Last year we made a comforting pumpkin soup. This year we are feeling a bit more adventurous. Both with flavours and colours for that matter. Think of bright orange butternut squash, red chillies, white feta cheese, dark golden chestnut honey and bright green sage. Can you think of anything better? I think the colours of this tart can proudly compete with the autumn leaves, wouldn’t you say?
This recipe is adapted from epicurious and serves 5:
1 sheet of puff pastry (approx. 20x25cm)
400g butternut squash
a few sage leaves
1 medium red chilli
2 tbsp olive oil + 2 tbsp for frying the sage leaves
30g-50g feta cheese
1 tbsp oak honey, chestnut honey or any other honey of your choosing
Preheat the oven to 180°C.
Line a baking sheet with parchment paper.
Lay your puff pastry on top.
Using a sharp knife cut off a few centimetres from the bottom and from the stem end of the squash. Then make one long cut, down the middle from the top to bottom. Scrape out the seeds (you can save them and toast them separately if you want). Slice the butternut squash vertically as fine as you can, so that you have beautiful thin half moons.
Arrange the squash on your puff pastry, gently pressing it down. Overlap the slices, as they will shrink a bit while cooking. Leave a centimetre border. Brush both pastry border and squash slices with the 2tbsp of olive oil. Finely chop half of the chilli and scatter on top of the squash. Season with salt and pepper. Bake in the oven for 30min or until puff pastry is golden and squash is soft and tender.
While your tart is in the oven, slice the rest of your chilli in fine rounds. Using a peeler, create shavings of feta cheese (or crumble it if you can’t be bothered).
In a frying pan heat the remaining 2tbsp of olive oil. Add the sage leaves and fry until crisp, but still bright green. Transfer to a paper towel.
When your tart is ready, remove from the oven. Scatter the remaining chilli, feta cheese and fried sage leaves. Drizzle with chestnut honey. See the colours everywhere?