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Butternut and feta tart

Butternut and feta tart with basil recipe

butternut and feta tart




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    • Crust
    • 250 ml cake flour
    • 250 ml Clover Cheddar, grated
    • 125 g Clover Mooi River Butter, room temperature
    • 3 ml mixed dried herbs
    • Filling
    • 500 g butternut, cooked and cut into bite-size chunks
    • 15 ml Clover Mooi River Butter
    • 1 onion, chopped
    • 250 g Clover Feta, cubed
    • 6 basil leaves, stems removed
    • 3 eggs
    • 250 ml Clover Fresh Full Cream Milk
    • 125 ml Clover Sour Cream
    • 15 ml lemon juice
    • 50 ml La Campania Parmesan, grated
    • 3 ml mustard powder
    • 3 ml salt
    • freshly ground black pepper to taste

    Preheat oven to 160°C.

    For the crust, mix all the ingredients in a food processor to form a soft dough.

    Press the dough evenly into a 24 cm quiche dish.

    For the filling, arrange the butternut on the base.

    Heat the butter in a heavy-based saucepan and add the onion.

    Sauté until translucent.

    Spoon onion over butternut layer.

    Sprinkle the feta cubes over the butternut and onion mixture, followed by the basil.

    Beat the eggs, milk, sour cream and lemon juice together.

    Add the Parmesan, mustard, salt and pepper.

    Pour mixture over the tart.

    Bake for 45 minutes or until golden brown and set.