Butternut Squash, Hazelnut and Thyme Tart. | Recipe | Natalie Penny

Name: Butternut Squash, Hazelnut and Thyme Tart. | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Pre heat the oven to 180°C; Prepare your squash and lay on a lined baking sheet, drizzle with a light oil and season with salt and pepper. Bake until lightly golden and tender. About 20 minutes; In a high-powered blender add in all the remaining tart ingredients except the hazelnuts and thyme. Blend until silky smooth; Remove your pastry from the fridge and roll between two sheets of baking paper. About the thickness of a pound coin.; Lightly grease a 20cm diameter cake tin, or tart tin.; The squash should also be ready to be removed from the oven.; Trim the edge of the pastry in line with the edge of the tin if necessary.; Place back into the oven for 15-20 minutes until the top is turning golden and the filling has set.; Serve with a green salad.

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You can use which ever pastry you like for this, I made spelt and Thyme, but plain, gluten free, wholemeal, rye, and all would work just as well. Sage in…

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Ingredients

Ingredients
Instructions
Pre heat the oven to 180°C
Prepare your squash and lay on a lined baking sheet, drizzle with a light oil and season with salt and pepper. Bake until lightly golden and tender. About 20 minutes
In a high-powered blender add in all the remaining tart ingredients except the hazelnuts and thyme. Blend until silky smooth
Remove your pastry from the fridge and roll between two sheets of baking paper. About the thickness of a pound coin.
Lightly grease a 20cm diameter cake tin, or tart tin.
The squash should also be ready to be removed from the oven.
Trim the edge of the pastry in line with the edge of the tin if necessary.
Place back into the oven for 15-20 minutes until the top is turning golden and the filling has set.
Serve with a green salad.