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Butternut & Sage Tart

  • 15 min
  • 20 min
  • 4
  • Medium
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Recipe Ingredients

See below.

Recipe Directions

  1. PREHEAT oven to 230°C.
  2. PUT 1 small butternut, peeled and very thinly sliced, and 2 tbsp water in a bowl; cover. Microwave on high for 5 minutes or until tender; drain.
  3. MEANWHILE, stack 8 sheets phyllo pastry on a baking-paper-lined baking tray, spraying olive-oil cooking spray between layers.
  4. MIX 1 cup mashed, cooked pumpkin, ½ cup grated Parmesan cheese and ¼ tsp each salt and pepper; spread on phyllo, leaving a 5cm border. Top with butternut, 2 tbsp melted butter and ¼ cup each torn sage leaves and chopped walnuts. Fold edges in.
  5. BAKE for 15 to 20 minutes or until golden.
  6. SERVE with 4 cups endives tossed with 2 tbsp lemon juice and ¼ tsp salt.

 

EACH SERVING About 1 360kJ, 10g protein, 36g carbohydrate, 17g total fat (6g saturated), 6g fibre, 24mg cholesterol, 695mg sodium

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