Squash, onion and spinach tart recipe
 This tart is so simple to pull together once you’ve done your prep for the Butternut squash caponata recipe. The yoghurt and cheese makes a creamy and tangy base for the sweet squash and onions to sit on top of. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £4.79 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 375g pack ready-rolled puff pastry1 bag baby spinach (about 240g/8½oz)250g/9oz natural yoghurt70g/2½oz cheddar cheese, grated450g/1lb roasted butternut squash (see recipe tips)2 cooked red onions (see recipe tips)salt and ground black pepper 375g pack ready-rolled puff pastry 1 bag baby spinach (about 240g/8½oz) 250g/9oz natural yoghurt 70g/2½oz cheddar cheese, grated 450g/1lb roasted butternut squash (see recipe tips) 2 cooked red onions (see recipe tips) salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling.Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten.Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands.Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper.Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling. Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten. Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands. Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands. Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper. Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Recipe tips If you are making this as stand-alone recipe you will need to prepare the butternut squash and onions first. Peel and deseed the squash and cut into chunks. Peel the onions and cut into wedges. Roast the squash in the preheated oven for 25 minutes and gently fry the onions in a little oil for 10–15 minutes or until soft and caramelised.