Squash and Parmesan Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    398
based on 18 ratings

This savoury tart is delicious served hot or cold.

recipe updated Mar 30, 2023

Ingredients

  • Butternut squash icon
    Butternut squash
    600 g
  • Shortcrust pastry icon
    Shortcrust pastry
    250 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Double cream icon
    Double cream
    125 ml
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    2
  • Parmesan cheese icon
    Parmesan cheese
    100 g

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Kcook bowl
  • kCook icon Tart pan - 11 x 1"
  • kCook icon Lightly floured surface

Step preview

  1. Fit extra fine grating disc (1) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 180°C
  4. Roll out shortcrust pastry onto a clean lightly floured surface
  5. Transfer pastry to tart pan
  6. Line until covered
  7. Chill in fridge and continue
  8. Add butternut squash and olive oil to a clean baking pan
  9. Mix with tablespoon until coated
  10. Bake - 25 min, 180°C
  11. Let cool and continue
  12. Cover tart pan with pie weights
  13. Bake - 15 min, 180°C
  14. Remove pie weights
  15. Bake - 5 min, 180°C
  16. Let cool and continue
  17. Fit max blade to kCook bowl
  18. Add double cream, egg and egg yolk to the kCook bowl
  19. Fit kCook bowl to kCook Multi
  20. Turn direct prep attachment to position 1
  21. Grate parmesan cheese into the kCook bowl with direct prep attachment
  22. Turn direct prep attachment to position 2
  23. Transfer roasted vegetables to kCook bowl
  24. Attach lid to kCook bowl with filler cap fitted
  25. Blend with filler cap fitted - 1 min, speed 12
  26. Pour content of kCook bowl into tart pan
  27. Bake - 20 min, 180°C
  28. Serve
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