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Butternut squash and kale tart recipe

This earthy and delicious tart is courtesy of Carole Bamford's cookbook of recipes from the farm at Daylesford.

A creamy tart with earthy autumnal flavours. You need to cook and drain the greens well and remove any moisture before adding them to the filling otherwise it will be thin and might seem watery.

See more recipes from the Daylesford cookbook.

A recipe from A Love For Food:Recipes from the Fields and Kitchens of Daylesford Farm by Carole Bamford (Square Peg).


Serves 6


80g butter 100ml double cream
100g kale leaves, shredded
70g Cheddar cheese, grated
1 medium butternut squash, peeled, halved, seeds removed and flesh grated
100g Parmesan cheese, finely grated
2 eggs
4 egg yolks pepper 250g mascarpone
1 blind-baked 20cm x 5–7cm shortcrust tart case (ready bought will also be fine)
sea salt and freshly ground black pepper
  1. Method

    Step 1

    Preheat the oven to 140°C/ gas 1.

    Step 2

    Melt the butter in a medium pan, add the kale and cook for 2 minutes, stirring constantly. Increase the heat, add the grated butternut squash and continue to cook for 2–3 minutes,until the vegetables are just slightly softened. Taste and season accordingly, then take the pan from the heat and turn the mixture into a bowl or onto a plate to cool.

    Step 3

    In a separate bowl, whisk the eggs, yolks, mascarpone and cream for a few seconds, then add the Cheddar and Parmesan. Drain any excess moisture from the kale and squash mixture, season again to taste, and mix lightly with the egg mixture. Spoon into the prepared pastry case and smooth level with the back of the spoon.

    Step 4

    Put into the oven and bake for about 40 minutes, or until the top of the tart is golden and the mixture is fully cooked – to check, insert a metal skewer into the centre and if it doesn’t smear, the tart is done.