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KABOCHA SQUASH, PARMESAN AND ROSEMARY TART

Kabocha squash are the ideal variety of squash for this recipe as they have a low moisture content so the pastry will remain deliciously crisp. The pairing with Parmesan and rosemary complements the sweetness of the squash perfectly. I love to make this at the end of summer and serve it with a green salad for a tasty weekend lunch.

Serves: 6

Preparation time: 20 minutes

Cooking time: about 1 hour

1 kabocha or butternut squash, peeled, halved and deseeded

2 tbsp vegetable oil

1 × 320g sheet of ready-rolled all-butter puff pastry

1 tbsp finely chopped rosemary

30g pine nuts

60g grated Parmesan cheese

1 garlic clove, finely grated

50ml olive oil

3 tbsp mascarpone

sea salt and freshly ground black pepper

Preheat the oven to 210°C/190°C fan/gas 7 and line a baking tray with baking parchment.

Slice each squash half into 1cm-thick slices and place them in a single layer on a roasting tray. Drizzle with the oil and season liberally with salt and pepper. Bake for 15–20 minutes until just tender.

Lay the pastry out flat on the lined baking tray and carefully score a 1cm border around the edge.

Place the rosemary, pine nuts, half the Parmesan, the garlic, olive oil and a pinch of sea salt in a tall container and blend using a stick blender. Add the mascarpone and pulse until combined.

Spread the mix inside the border on the puff pastry. Lay the squash slices over the mix and finish with a good dose of black pepper.

Bake for 30–35 minutes until golden. Sprinkle over the remaining Parmesan and place back in the oven until the cheese melts. Serve hot.