Butternut Squash and Spinach Tart

Ingredients

• 500 g butternut squash peeled, halved lengthwise and sliced into pieces just shy of ¼” (3mm)
• 2 Tbsp extra virgin olive oil
• salt and pepper to taste
• 1 cup crumbled Farm Boy™ Pressed Cottage Cheese
• 1 large Farm Boy™ Omega 3 Egg
• ½ tsp Farm Boy™ Garlic Flowers
• 1 tsp chopped thyme plus a few more sprigs for garnish
• ¾ cup grated Parmigiano Reggiano or Pecorino Romano divided
• ¾ cup grated Farm Boy™ Farmstead Fontina
• 3 pucks Farm Boy™ Frozen Chopped Spinach thawed and pressed (¼ cup)
• ½ package Farm Boy™ Butter Puff Pastry thawed overnight in fridge
• 1 Tbsp cream or milk for brushing pastry

Directions

1. Preheat oven to 400°F.
2. In a medium bowl, toss peeled and sliced butternut squash with extra virgin olive oil and season with salt and pepper. Place on a single layer on parchment-covered sheet pan and bake for 10-12 minutes, just until soft but still firm. Remove from oven and cool down.
3. Meanwhile, in a medium bowl, combine Farm Boy™ Pressed Cottage Cheese, Farm Boy™ Omega 3 Egg, Farm Boy™ Garlic Flowers, chopped thyme, ½ cup Parmigiano Reggiano cheese, Farm Boy™ Farmstead Fontina, and well drained Farm Boy™ Frozen Chopped Spinach. Mix well and season with salt and pepper to taste.
4. Place one sheet of Farm Boy™ Butter Puff Pastry on parchment-covered sheet. Using a rolling pin, roll out to a 10” x 13” rectangle. Using a small knife, score a 1” border all around it, without cutting all the way through. Prick all over the centre with the tines of a fork. Transfer to a sheet pan.
5. Spread the filling all over the centre surface, leaving borders free. Arrange butternut squash, overlapping slightly, over the cheese filling. Sprinkle with remaining Parmigiano Reggiano cheese. Scatter with a few thyme sprigs. Brush edges with cream or milk.
6. Bake for 30-35 minutes, until pastry is puffed and golden brown. Cool for 10 minutes, slice and serve.