ROAST CROWN PRINCE SQUASH AND FETA TART
I’ve been running Clonanny Farm‘s social media for a little while and on top of that, we have agreed that when they need to promote a certain product, they will send me the product and I will come up with a recipe for it, which I will share on their social media and their weekly newsletter. This time, around they gave me a Crown Prince squash and asked me to come up with a recipe for it. I’d often seen them in the shops as they are so striking but I’d never cooked with one. I find a whole pumpkin a bit intimidating. It demands commitment, you know? Anyway, the meal I made with the squash was so good, I decided to post the recipe here too so you could enjoy it also. It is food so good you will smack your lips and lick your fingers, guaranteed.
- One quarter of a Crown Prince squash
- One roll of ready to use pastry (I used the all butter flaky pastry you can buy for a euro in Marks)
- Two tables spoons of a relish of your choice (I went for the jalapeno one from Lidl but you couldn’t go wrong with the Ballymaloe one either)
- One handful of grated cheese
- Mild chili powder (I use Korean Chili flakes) or smoked paprika (if you go for something with a smoky flavour don’t use more than half a table spoon as otherwise the smokiness will over overwhelm everything else)
- One branch of fresh thyme
- One quarter of a packet of feta
- A bit of milk to brush on
- First you, need to roast the squash so preheat your oven to 180C and cut your squash portion into slivers and drizzle them with a bit of oil and the thyme leaves. Depending on the thickness of the slivers, it will take in and around 30 min for the squash to cook. You can remove the skin easily once it comes out of the oven.
- Roll out your pastry into a large rectangle and place it on parchment paper on a baking tray.
- Spread the relish and top with grated cheese, place your peeled slivers of squash and top with the crumbled feta.
- Fold the sides over and pinch them so they hold together. Brush the pastry with mil and sprinkle with the chili flakes and paprika all over (pastry included)
- Place in the preheated oven (170 C) for a minimum of 30 min but depending on the oven and how loaded the tart is, this could take up to 45 min to cook through the pastry properly.