A light tart of butternut squash and kale from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 189) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramelised leek and new potato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wholemeal flour for light spelt flour, and almond milk for milk. See recipe for a gluten-free variation.

  • kellilee on January 29, 2023

    Set aside some time for this recipe especially if you plan to serve with the Caramelized Leek and Potato Salad. The dough came together and tasted fine but it was not flaky and that means I probably over-worked the dough. Anna states there is "no need to trim the sides." To be honest, I could not tell if she was referring to the dough or the parchment paper since this sentence was placed in the recipe after you place the tart tin in the refrigerator to chill and after you cover the pastry with parchment paper and add your weights. I trimmed the dough to fit the tart tin but did not trim the parchment paper. I substituted Parmesan for Gruyere. I had more filling than needed but not two tarts worth and I agree that when you add the grated squash and the shredded kale to the pan, you will need more than a "couple of minutes" to let those veggies reduce. I mounded the filling up in the pastry shell and cooked as indicated. The result was yummy and we have leftovers.

  • MsMonsoon on May 02, 2021

    (Edited to say I re-read the online recipe and it says to use an 850g squash, which you then need to peel and deseed — not really 850g of shredded butternut squash, which is what I did.) The filling is delicious but it made enough to fill two 10” tart pans. I had a hard time with this recipe but some of it was my fault. My pastry shrunk away from the pan because I trimmed the overhang, even though the recipe warned against this. Perhaps when I try this again I’ll use less squash, a little more kale, and make a double batch of the dough to get two tarts.

  • sosayi on September 20, 2018

    I'm torn on this tart. While the flavors were great & the crust turned out quite well, the proportions were off. It was annoying how imprecise some quantities were & how much the filling/ dough ratio didn't work out. First, the dough had a huge overhang on a 9.5" tart pan & I didn't even roll it as thin as it could go. But, I figured it'd be fine. Moving on to the filling: for the squash, you're just told to use a large butternut in the book, but if you follow the online link, you see that the author suggests 850 g (which was a 1/2 squash for me). So, that's good. Then she tells you to saute the squash/kale mixture for "a couple of minutes". Well, the amount looked *massive*/not cooked down at all, so I ended up cooking for 15-20 minutes & it shrunk by almost half. Once I combined the milk/eggs with the veg, I was left with 1/2 again as much as I needed to fill the tart. So, a DEEP 9.5" tart pan OR an 11" one. I made a 2nd tart with the remainder & assorted odds/ends I had on hand.

  • macfadden on March 02, 2017

    I made a different crust recipe, so this review is for the filling only. We all enjoyed it. I thought the squash made it slightly watery, but no one else seemed to notice, and I didn't notice it either when I had it for lunch the next day, so it is not a serious demerit. I'll make it again, and probably try her crust recipe.

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