Squash, onion and spinach tart

This is made possible by BBC Foods!

Ingredients

• 375g pack ready-rolled puff pastry
• 1 bag baby spinach (about 240g/8½oz)
• 250g/9oz natural yoghurt
• 70g/2½oz cheddar cheese, grated
• 450g/1lb roasted butternut squash (see recipe tips)
• 2 cooked red onions (see recipe tips)
• salt and ground black pepper

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling.

3. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon.

4. Put the spinach in a pan with a lid and place over a medium heat for 2minutes.

   1. Alternatively, heat in the microwave in short bursts until wilted.

   2. When it’s cool enough to touch, squeeze out any water with your hands.

5. Combine the yoghurt and 50g grated cheddar in a bowl and season generously with salt and ground black pepper.

6. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions.

7. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious.

   1. Check after 8 minutes.

8. Remove from the oven once cooked and serve immediately.

Banner and Image Credit: BBC