Butternut Squash and Kale Tart - The Wild Rabbit
Head Chef Nathan shares one of his favourite recipe from the revised edition of A Love for Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thewildrabbit.co.uk.
Ingredients
- 80g butter
- 100g kale leaves, shredded
- 1 medium butternut squash, peeled, halved, seeds removed, and flesh grated
- 2 eggs
- 4 egg yokes
- 250g mascarpone
- 100ml double cream
- 70g Cheddar cheese, grated
- 1 blind-baked 20cm x 5-7cm shortcrust tart case
- sea salt and freshly ground
- black pepper
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