Goats’ cheese, butternut & rosemary tart

  • Serves 4

This light dish would make a great finger food alongside some crisps, dip and a nice salad - perfect for everyone to get stuck in.

Goats' cheese, butternut & rosemary tart

Recipe courtesy of Waitrose. Thousands of recipes can be found at



  • Step 1

    Preheat the oven to 220ºC, gas mark 7. Toss the butternut squash with 1 tbsp oil on a large baking tray, season and roast for 15 minutes or until softened and turning golden. Add the nuts to the tray for the last few minutes of cooking time. Remove the nuts and roughly chop. Allow to cool a little.

  • Step 2

    Roll the pastry onto a flat baking tray, scoring a 1cm border. Prick inside the border all over with a fork, right down to the base of the tray. Spread the redcurrant jelly or chutney up to the scored border, then top higgledy-piggledy with the cheese, roasted squash, 1/2 the chopped nuts, and the rosemary. Brush the border with the beaten egg. Drizzle a dash of oil over the tart, season, then bake for 25 minutes, until very crisp and bubbling. Allow to cool for few minutes.

  • Step 3

    For the salad, whisk the red wine vinegar and the remaining 1 tbsp oil; season. Toss the remaining nuts with the salad and dressing, and serve with the tart.