Smoky Squash Tart with Hazelnut and Sage Pesto – Cornish Sea Salt Company Ltd
Instructions Bring a pan of salted water to the boil then simmer the squash for 2-3 minutes until just tender. Carefully drain and allow it to steam dry. To make the pesto, add the nuts, herbs,...
Ingredients
- 600g butternut squash, peeled and sliced into 3-5mm half moons
- 1 sheet ready rolled shortcrust pastry
- 1 tbsp olive oil
- 125g soft goat’s cheese
- 1 egg, beaten
- 50g toasted hazelnuts
- 15g basil leaves
- 10g sage leaves
- 1 garlic clove
- 1tsp Cornish Sea Salt Smoked Flakes, plus more to serve
- 150ml EVOO, plus extra for serving
- 30g parmesan
- 1 lemon
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