TO DRINK: Sophie Te’Blanche Sauvignon Blanc from Iona.
Honey-roasted butternut,biltong and feta tart
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.
