In the autumn and winter these can be served as a substantial canapé or 4-6 as a starter.
Preheat the oven to 200C fan.
(See video) Melt the butter over a medium heat in a small pan, when the butter starts to bubble drop in 5 sage leaves. Fry for a few minutes. I the butter starts to look like it’s burning, lower the heat. Remove the leaves to drain on kitchen paper and repeat with the remaining leaves. After cooking reserve a tablespoon of the butter for later.
Unroll the pastry and halve lengthways so you have two oblongs. Place on a tray line with baking parchment and lightly score 1cm in from the edge all the way around. Brush with beaten egg and bake for 10 minutes. Remove from the oven and set aside.
In a bowl, toss the butternut squash with olive oil, salt and pepper until evenly coated. Put onto a baking tray in a single layer and roast for 25 minutes until tender. While the squash is roasting, mince the garlic with 1/2 tsp sea salt using a knife to make a paste (see photo) and set aside.
After roasting the squash for 25 mins remove from the oven, tip back into the bowl you used earlier and add the garlic past, give it a good mix and return to the oven for 5 minutes to cook the garlic.
Remove from the oven and put the squash in the bowl of a food processor along with the reserved tablespoon of sage butter and process to a purée.
In a non stick pan over a medium heat, add the slices of prosciutto, lower the heat and fry until golden brown and crispy. Transfer to paper towel.
Spread divide the squash purée between the two part cooked tart bases, using your fingers to spread into all the corners. Return the tarts to the oven and cook bake for 5 minutes.
Break the prosciutto into 10 pieces and scatter along the tarts followed by the sage leaves. Either halve each tart if serving as a starter or each tart into 5 if serving as a canapé.
Butternut Squash, Prosciutto & Sage Tart
Ingredients
- 30 g butter
- 10 sage leaves
- 320 g ready rolled puff pastry
- 1 egg beaten
- 500 g butternut squash cut into 2cm chunks
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 tsp maldon sea salt
- 4 slices Prosciutto
Instructions
- Preheat the oven to 200C fan.
- (See video) Melt the butter over a medium heat in a small frying pan, when the butter starts to bubble drop in 5 sage leaves. Fry for a few minutes. I the butter starts to look like it's burning, lower the heat. Remove the leaves to drain on kitchen paper and repeat with the remaining leaves. After cooking reserve a tablespoon of the butter for later.
- Unroll the pastry and halve lengthways so you have two oblongs. Place on a tray line with baking parchment and lightly score 1cm in from the edge all the way around. Brush with beaten egg and bake for 10 minutes. Remove from the oven and set aside.
- In a bowl, toss the butternut squash with olive oil, salt and pepper until evenly coated. Put onto a baking tray in a single layer and roast for 25 minutes until tender. While the squash is roasting, mince the garlic with 1/2 tsp sea salt using a knife to make a paste (see photo) and set aside.
- After roasting the squash for 25 mins remove from the oven, tip back into the bowl you used earlier and add the garlic past, give it a good mix and return to the oven for 5 minutes to cook the garlic.
- Remove from the oven and put the squash in the bowl of a food processor along with the reserved tablespoon of sage butter and process to a purée.
- In a non stick pan over a medium heat, add the slices of prosciutto, lower the heat and fry until golden brown and crispy. Transfer to paper towel.
- Spread divide the squash purée between the two part cooked tart bases, using your fingers to spread into all the corners. Return the tarts to the oven and cook bake for 5 minutes.
- Break the prosciutto into 10 pieces and scatter along the tarts followed by the sage leaves. Either halve each tart if serving as a starter or each tart into 5 if serving as a canapé.
Video
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