The weekend before last I had a birthday. A, ahem, significant birthday. Yes, at the end of the month I failed, I had an age ending in a zero which didn’t exactly help my mental state!
It won’t come as a surprise that we feasted. Two in fact. On Friday there was champagne, dim sum and chocolate martinis with a couple of old friends. On Saturday there was gin, wine, chicken wings, chilli and garlic bread with a few more friends and neighbours. On Sunday Jessica and I lounged on the sofa in our pjs, snacking on leftovers and reading stories to each other.
One of the many joys of preparing celebratory feasts is the large number of tupperware containers that I fill with odds and ends: grated cheese, sweet and sour dipping sauce, egg whites, chocolate ganache, wings, wontons. The size of the boxes is as varied as their contents. Never one to throw anything out, I can spend hours performing a foodie logic puzzle, ensuring there is a plan for every box.
Inspired by a new cookbook, I made this tart with left over puff pastry, sour cream and goat’s cheese, topped with butternut squash from the freezer and parsley from the garden. Easy and satisfying, perfect for lunch!
- A handful of butternut squash pieces
- Olive oil
- Puff pastry - I think I had between 50 & 75g
- 1 egg white or yolk, or a little milk
- A tablespoon or so of sour cream
- 30g or so goat's cheese
- ½ red chilli, finely sliced
- 2-3 teaspoons chopped parsley
- 1 garlic clove, crushed
- pinch salt and pepper
- 1-2 tablespoons olive oil
- Pre-heat your oven to 200 degrees C
- Roast butternut squash pieces in a drizzle of oil until soft - 30 minutes for me. When cooked, leave to cool and cut into slices, or as near as - you don't want chunks on your tart.
- While the squash is cooking, roll out your puff pastry to a couple of millimetres thick, whatever size you feel hungry enough to eat. Prick all over with a fork, place on a well oiled baking tray and put in the fridge for 20-30 minutes.
- Remove puff pastry from fridge and brush edges (about ½-1cm) with egg or milk. Spread a thin layer of sour cream on the rest.
- Top artfully with butternut squash, crumbled goat's cheese and sliced chilli.
- Bake for 15-20 minutes until pastry edges are crispy.
- While the tart is cooking, mix together parsley, garlic and oil. Brush over tart and enjoy!