• TO DRINK: Sophie Te’Blanche Sauvignon Blanc from Iona.

    Honey-roasted butternut,biltong and feta tart

    Serves: 4 – 6
    Cooking Time: 1 hour

    Ingredients

    • 1 large butternut, peeled and cut into thin wedges
    • 80ml (? cup) honey
    • 60ml (¼ cup) olive/avocado oil
    • 5ml (1 tsp) ground cinnamon
    • 2.5ml (½ tsp) ground nutmeg
    • salt and freshly ground black pepper, to taste
    • 500g ready-made puff pastry
    • 1 large egg, lightly beaten, for brushing
    • 125ml (½ cup) crème fraîche
    • 250ml (1 cup) biltong, sliced
    • 120g feta, crumbled
    • fresh basil, to serve

    Instructions

    1

    Preheat the oven to 220°C.

    2

    Place the butternut on a greased baking tray. Drizzle over the honey

    3

    and oil, sprinkle with the cinnamon and nutmeg and season. Bake until tender, about 20 – 30 minutes.Roll out the pastry and cut in half lengthways. Brush both halves with the egg and bake for 20 minutes. Turn the heat down to 180°C and bake for a further 10 minutes. Remove from the oven and allow to cool slightly.

    4

    Spread the crème fraîche over both pastry bases. Top with the butternut, biltong and feta. Garnish with the basil and serve immediately.

     

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