• img
  • img
  • img
  • img
  • img
  • img

Butternut squash and harissa tart

Chef Bea had great fun creating this gorgeous-looking tart that makes an ideal lunch, dinner, starter or even party food bite, any time of year! The sweet squash and warming harissa are perfect for a cosy Autumn meal, but equally delicious for a spicy light lunch in Summer. It's also pretty easy to knock up but looks like you've made a real effort. 

Watch Chef Bea make this recipe on Instagram!

Print recipe
Serves 4-6

Serves 4-6

Ingredients

For the tart:

  • 1 small butternut squash (around 800g), peeled, deseeded and cut into 1½ cm half-moons
  • 1 onion, cut into rounds
  • 2 tbsp olive oil
  • 2 tbsp rose harissa
  • Sea salt and freshly ground black pepper
  • 1 sheet of puff pastry
  • 1 egg yolk, beaten, for glazing

For the filling:

  • 200ml double cream
  • 1 egg
  • 50g Gruyère, grated

To serve:

  • 1 red chilli, sliced
  • 2-3 sprigs of thyme, leaves picked

Cooking instructions

  • Preheat the oven to 220°C/200°C fan/Gas 7. Line two large baking trays with baking paper.
  • Toss the butternut squash and onion slices in a large bowl with 1 tablespoon of the oil, 1 tablespoon of the harissa and some seasoning. Spread out on one of the baking trays and roast for 30 minutes or until soft, then set aside to cool. 
  • Turn the oven down to 200°C/180°C fan/Gas 6.
  • Use a knife to score a border around the edge of your puff pastry sheet. Be careful to not go all the way through the pastry – the filling may leak out any holes or tears.
  • Place on the second lined tray and prick the middle sections with a fork to stop the pastry from puffing up too much.
  • Brush the border with the beaten egg yolk and bake for 15 minutes until golden. 
  • Meanwhile, whisk the filling ingredients together. Pour into the centre of the pastry and gently spread to the edges of the border.
  • Neatly arrange the roasted squash and onion over the filling then bake for a further 15-20 minutes or until the cream is set.
  • Mix together the remaining oil and harissa to drizzle over the tart, and garnish with chilli and thyme to serve. 

UPCOMING CLASSES

VIEW ALL CLASSES

Sign up to our email newsletter for new classes, recipes, cooking tips and much more! 

What's next on the menu...?

Pumpkin, chestnut and sage galettes

Serves 2

Roasted squash houmous

Serves 6-8

Cauliflower soup with brown butter

Serves 4

Loading...