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Butternut squash and fennel tart

Ciao, welcome back to my blog!

Today I am going to show you how to make mouthwatering butternut squash and fennel tart!


I love a good veggie tart: easy and quick to prepare and it is a nice alternative for when you don't know what to put on the table for dinner.


It is also a good idea for a Sunday brunch if you like a savoury breakfast and it is suitable for vegetarians.

It is also not a secret that I adore squash/pumpkin of all kinds and I really try to make the most of them during the colder months.


Fennel is one of my go-to winter vegetables because it is super healthy and I love its mild liquorice/anise taste. It belongs to the carrot family and it has a high content of fibre and water.


Besides, it has antioxidant, anti-inflammatory, and antibacterial effects. It is really nice raw in salads but it is very versatile and it is a lovely addition to many kinds of recipes. Fennel can be baked, added into stews, or stir-fries as well.


If you would like to know more about fennel, check this article from Love and lemons:

What is fennel? (And how to cook it)

Ingredients:

-1 roll of puff pastry

-1 big fennel

-Half squash

-200ml single cream

-Half teaspoon of turmeric powder

-a stick of fresh rosemary

-100g of grated cheddar cheese

-50g of breadcrumbs

-a pinch of salt

- pinch of chilli flakes

-A pinch of black pepper


-Peel the skin of the Butternut squash with the help of a potato peeler, cut the pulp into cubes and bake it at 180 degrees until soft (more or less 20 minutes)


-When it's ready, mash it with a fork and then add some single cream and season with salt, crushed chilli, rosemary and the turmeric powder. Mix well until you get a nice velvety cream (not too watery, so don't overdo it with the single cream!)


-Wash the fennel very carefully (if they are organic they might have dirt in the layers), slice it rather thinly and keep the leaves as decoration.


-Lay the puff pastry on an oven tray and make some small holes with the ribs of a fork

-Spread the squash cream on the puff pastry and then top it with the fennel slices. Season them with a bit of salt and pepper.


-Grate some cheddar cheese on it and then add the breadcrumbs.


-Drizzle with extra virgin olive oil and the put in the oven at 180 degrees: bottom shelf first then after 10 minutes on the middle for another 10 minutes and at the very end leave it on the top one (right under the grill) for around 5-7 minutes to allow the cheese to melt with the bread crumbs and form a nice, super yummy crust.


-Garnish with the fennel leaves to add an aromatic, bittersweet pop of flavour, and enjoy as a side dish with some meat or on its own!



For this dinner, I had a couple of beef steaks that I simply cooked very quickly in a pan on the stove, literally 3 minutes per side (I like my steaks rare).


I like to have an extra veggie side when I can, so I took the chance to roast some cauliflower florets slices to go with the main dish.


I hope you enjoyed my post, let me know if you try it during the weekend!


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Check out another of my recipes with fennel:

Sicilian salad


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