Smoked Salmon, Butternut Squash and Gorgonzola Tart

Step by step

Method

1. 1

   Preheat oven to Fan 180°C / 200°C / 400°F / Gas Mark 6.

2. 2

   Wrap the bulbs of garlic in foil and roast in the oven for 20 minutes. Set aside.

3. 3

   Meanwhile, heat the olive oil in a large saucepan, fry the onion for 10 minutes over a medium heat until just starting to brown. Add the sage leaves and the butternut squash, cover with a lid and cook for about 15 minutes until tender. Mash the squash roughly, squeeze in half of the roasted garlic cloves, then stir in the Parmesan. Season to taste.

4. 4

   Unroll the puff pastry, roll out a little bit thinner and put onto a large, non-stick baking tray or greased baking tray. Prick all over with a fork then spread with the butternut squash. Bake for 10 minutes then scatter the diced Gorgonzola on top and bake for another 10 minutes until the pastry has risen and is golden brown. Finally top with the smoked salmon and the remaining roasted garlic cloves and return to the oven for 3 minutes.

5. 5

   Remove from the oven, drizzle with a little olive oil and sprinkle with the spring onions or chives before serving with a fresh mixed leaf salad.

6. 6

   This is equally good made with Dolcelatte.