Butternut Squash, Chorizo And Tomato Tart

October 3, 2019Sew White

Butternut Squash Chorizo And Tomato Tart is a wonderful and light dish perfect for spring, summer autumn and winter meals outside or have it cold in the lunch box.

An absolutely wonderful autumn treat. The rich and smoky flavour of the chorizo compliments the earthy taste of the squash. It is super quick to make and tastes so good!

The Butternut Squash Chorizo And Tomato Tart is a super way to indulge in autumn flavours.

Butternut Squash Chorizo And Tomato Tart Recipe

5 from 3 votes
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Butternut Squash, Chorizo And Tomato Tart

Butternut Squash Chorizo And Tomato Tart is a wonderful and light dish
perfect for spring, summer autumn and winter meals outside or have it
cold in the lunch box.

Course Main Course
Cuisine English, International
Keyword Butternut Squash Chorizo And Tomato Tart, butternut squash tart
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 400 kcal
Author Sisley White

Ingredients

  • 1 butternut squash
  • Olive oil
  • Herbs de Provence
  • Salt & pepper
  • Fresh chilli optional
  • 350 g ready rolled puff pastry
  • 300 g cherry tomatoes sliced
  • 75 g thinly sliced chorizo

Instructions

  1. Preheat the oven to 200°C.
  2. Peel, seed and chop the butternut squash into bite size cubes.

  3. Put the butternut squash in a baking tray and drizzle with the oil, sprinkle with the salt, pepper and herbs and add a little fresh chilli.

  4. Bake for 20 minutes or until soft.
  5. Set aside to cool.
  6. Unroll the puff pastry and leaving a 2cm boarder around the outside, add the chorizo first and cover with the butternut squash and tomatoes.

  7. Drizzle with a little more oil and bake for 15-25 minutes until golden brown.

  8. Serve and enjoy straight away.

I really hope you enjoy this beautiful dish. It takes about 20 minutes to roast the buttersnut squash and allow to cool for 10 minutes. Everything else is super quick so if you roast the butternut squash the day before when you have the oven on for something else, you can save loads of time and get it made and in the oven within 10 minutes.

 

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It does keep pretty well so eat it and enjoy it straight away or save a slice for the lunch box. Even cold it tastes pretty good, definitely nicer fresh from the oven but I wouldn’t ever complain about getting a slice the next day in my lunch box.

The tart is really versatile. It can be served up in one big go like this and had for dinner. However you can make individual smaller pieces for parties or events. They are lovely as a little bite size nibble as they have so much flavour. Your guests will definitely be going in for seconds and thirds.

Roasted Butternut Squash on a puff pastry bed and topped with chorizo and tomato.

 I first created this recipe for my food news page in Time & Leisure magazine.

Follow me on instagram to see what other cakes I’ve been making recently. www.instagram.com/sewwhite

Check out my other recipes

8 Comments

  • Lucy Parissi

    November 26, 2016 at 5:50 pm

    Yum this looks amazing. Love squash so much and chorizo just brings so much flavour to any dish. This would be perfect to share at a dinner party!5 stars

    1. Sew White

      November 27, 2016 at 4:00 pm

      Thank you Lucy. It is great for dinner parties as it’s so quick and simple.

  • Urvashi Roe

    November 26, 2016 at 6:02 pm

    I love tarts like this. we tend to have roasted veg in the freezer for exactly this kind of meal on weeknights. Quick but full of veggies. My girls eat meat whereas I don’t so I might try them on chorizo on top this time. They’ve never had it before so will let you know!5 stars

    1. Sew White

      November 27, 2016 at 4:01 pm

      I will have to try the frozen roast veg! i hope they like it

    2. Sew White

      November 27, 2016 at 4:01 pm

      Thanks for the tip!

  • Choclette

    November 27, 2016 at 8:57 am

    I do love squash tart. The combination of roasted squash and flaky pastry is irresistible. This looks gorgeous.5 stars

    1. Sew White

      November 27, 2016 at 4:02 pm

      Thank you!

  • 3 Perfect Early Autumn Recipes — Lady Wimbledon

    September 28, 2018 at 6:06 pm

    […] the full recipe for it here […]

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