Squash thin tart, pancetta, spinach and ewe feta cheese

Appetizers, Cheese

Diced caramelized buttercup squash, crispy pancetta chips, spinach and crumbled feta cheese from sheep.


Recipe for 4 persons

Squash thin tart preparation

0.50 Leaf(ves)
Puff pastry
1 Unit(s)
1 Small
Butternut squash
1 Unit(s)
Red onion
1 Clove(s)
2 Sprig(s)
2 Handful(s)
Baby spinach
100 Gr
Sheep's milk feta

Pancetta chips

4 Slice(s)
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation
    Slice the red onion, peel the squash and cut into small cubes. Chop the fresh thyme and garlic finely..
  • Puff pastry preparation
    Cut the puff pastry into 4 equal rectangles. Place them on a baking sheet lined with parchment paper and cover everything with a second layer of parchment papaer and a second baking sheet. Bake for 15 to 20 minutes until golden brown. Then let it cool down.
  • Pancetta chips preparation
    Place the slices of pancetta on a baking sheet lined with parchment paper and bake them in the oven until the pancetta gets crispy (about 12-15 minutes).
  • Squash preparation
    In a pan, drizzle some olive oil and caramelize the diced squash over high heat. Season with salt and pepper. Cook until tender and then add the red onions. Cook 2 minutes more until all is tender and add the fresh thyme and chopped garlic.
  • Thin tart finition
    Place the squash cubes on the puff pastry. Cover with crumbled feta cheese and then bake your tart for 5 more minutes to heat it through. Place a pancetta chip on top of each tart and garnish it with ome baby spinach leaves.
Baking the puff pastry between two baking sheets allows to get thin tart and prevent the dough from rising too much.

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