This delicious meat-free tart makes for a decadent summery supper.
Preparation: 5 minutes
Cooking time 20 minutes
Serves 4
- 1 butternut, sliced
- 30 ml (2 T) honey
- 30 ml (2 T) olive oil
- salt and pepper
- 400 g puff pastry
- 30 ml (2 T) milk
- 60 ml (¼ c) rocket pesto
- 60 ml (¼ c) cream cheese
- toasted pumpkin seeds
Preheat the oven to 200 °C.
1 Brush the butternut with honey and oil. Season with salt and pepper. Bake for 30 minutes.
2 Cut a 1 cm strip from the dough. Put on top of the remaining dough to form an edge, brush on milk and bake for 20 min.
3 Place the butternut on the crust. Spoon pesto and cheese on top. Scatter the toasted seeds over.
4 Serve with rocket*.
TIP
Grease 4-6 phyllo sheets with melted butter and use in place of the puff pastry.