- 1 roll ready-made puff pastry
- 500 g peeled butternut, cubed
- Sea salt and freshly ground black pepper
- Sage leaves
- Olive oil
- 3 extra-large free-range eggs
- 1 x 250 g tub low-fat cream cheese
- ½ cup Grana Padano
Preheat the oven to 230°C.
Roll out the pastry into a thin sheet to fit a 23 cm loose-bottomed tart tin. Prick well and freeze while preparing the filling. Place the cubed butternut on a baking sheet lined with baking paper.
Season and add a spinkling of sage leaves. Moisten with a little olive oil. Roast for 15 minutes or until tender and starting to catch. Allow to cool.
Reduce the oven temperature to 200°C and bake the pastry shell for 10 minutes, or until lightly browned.
Allow to cool, then place on a baking tray. Reduce the oven temperature to 190°C. Spoon the roast butternut and crispy sage leaves into the pastry-lined tin.
Whisk the eggs with the cream cheese,half the Parmesan and seasoning, to taste.
Pour over the butternut, sprinkle with the rest of the cheese and bake for 20 minutes or until set and lightly browned.
Cook’s notes: Pumpkin, obviously, works just as well; as do roast broccoli or cauliflower florets. Try organic Cheddar instead of Parmesan.
Pastry: Click here for Phillippa's Quick cream cheese pastry that works wonderfully with this recipe