Butternut Squash, Spinach & Parmesan Tart

Method

Preheat the oven to 220C/gas 7. Place the butternut squash in an ovenproof dish with the olive oil and a little seasoning and turn to coat. Roast in the oven for 15 minutes or until starting to brown. Remove the squash from the oven and stir in the spinach leaves. Return the dish to the oven for 2 minutes to allow the spinach to wilt. While the squash is cooking, lightly flour surface and roll out pastry. Using a 20cm cake tin or ovenproof dish as a template, cut a circle of pastry about 1cm larger in diameter than the tin or dish (make sure that the tin does not have a loose bottom). Place the balsamic vinegar into a saucepan and boil it until syrupy. This takes about 5 minutes. Watch carefully that it does not burn. Pile the squash and spinach into the tin or ovenproof dish that you used as the pastry template. Pour over the reduced balsamic vinegar and sprinkle over the parmesan. Place the pastry dish on top and tuck under the edges. Cook in the oven at 220C/gas mark 7 for 15 minutes until the pastry is golden brown and risen. Run a knife around the edge of the tart and turn out onto a plate. Sprinkle over a little extra Parmesan if desired and garnish with chopped parsley. Cook's note To make individual tarts for parties, use 4 tins of 12cm diameter and cook the tarts for 12 minutes until the pastry is golden brown and risen. PER SERVING 346 Kcal, fat 20.8g, saturated fat 9.2g, salt 0.8g, carbohydrate 33.1g, sugar 6.5g, fibre 2.4g