Butternut squash tart
A tart of butternut squash with softened onion, egg, mild melting cheese and grated cheese, made with shop-bought pastry. Eaten warm or cold, and also made with ricotta or sweetcorn.
- 1 h 40Time
- 33 minHands-on
- 4Portions
- ≈ $ 2.700per portion
- 880kcal per portion
Ingredients for 4 portions
- 1 kgPumpkin, butternut squash
- 2 tbspRapeseed oil
- 2Yellow onions, chopped
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 3Eggs, beaten
- 150 gQueso cremoso, in small cubes
- 50 gGrated cheese
- 2 sheetsReady-rolled shortcrust pastry
Method
- Peel the squash, scoop out the seeds and cut it into cubes. Put them in a pan of salted water and bring to the boil.
- Boil the squash until tender, about 15 minutes.
- Meanwhile, heat the oil in a frying pan and soften the onions over a medium heat for about 10 minutes, until soft and translucent.
- Heat the oven to 200 °C. Drain the squash very well and mash it with a fork. Mix in the onions and season with nutmeg, salt and pepper.
- Leave the filling to cool slightly, about 10 minutes.
- Stir in the beaten eggs, the cheese cubes and the grated cheese.
- Line a 26 cm tart tin with one pastry sheet, spoon in the filling and cover with the other. Crimp the edges together and prick the top with a fork.
- Bake for 35–40 minutes, until golden.
- Leave the tart to rest for 10 minutes before cutting.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
