Butternut Squash and Sage Phyllo Tart Recipe
Crispy, paper-thin phyllo pastry cradles a velvety butternut squash filling infused with aromatic sage and tangy feta cheese, creating a showstopping tart that's both rustic and elegant.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">600g butternut squash, peeled and cut into 1.5cm cubes</li><li class="ingredients-single-item">3 tbsp olive oil, plus extra for brushing</li><li class="ingredients-single-item">2 medium onions, thinly sliced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">15g fresh sage leaves, 10g finely chopped and 5g whole leaves for garnish</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">150g Greek yogurt</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">50ml milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">10 sheets phyllo pastry (approximately 250g)</li><li class="ingredients-single-item">60g butter, melted</li><li class="ingredients-single-item">2 tbsp pumpkin seeds</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Toss the butternut squash cubes with 1 tablespoon olive oil, season with salt and pepper, and spread in a single layer on a baking sheet lined with parchment. Roast for 25-30 minutes until tender and starting to caramelize at the edges, turning halfway through. The caramelization will develop a deeper flavor profile in your filling. Remove from oven and reduce temperature to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions and a pinch of salt, and cook slowly for 15-20 minutes until soft and golden. This slow cooking process caramelizes the onions' natural sugars, adding complexity to your tart. Add the minced garlic and chopped sage, cooking for another 2 minutes until fragrant. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the eggs, Greek yogurt, and milk until smooth. Stir in the cooled onion mixture, crumbled feta, nutmeg, and season with salt and pepper. Gently fold in the roasted butternut squash, being careful not to mash the cubes. You want distinct pieces of squash throughout the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare your tart pan by lightly brushing with melted butter. Unroll the phyllo pastry and immediately cover with a damp kitchen towel to prevent it drying out. Working quickly, lay one sheet of phyllo in the tart pan, allowing the edges to hang over the sides. Brush lightly with melted butter. Phyllo dries out extremely quickly, so keep the remaining sheets covered while you work.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue layering the phyllo sheets, rotating each sheet slightly to create a star pattern, brushing each layer with butter. Use about 8 sheets to create a sturdy base, ensuring the butter is applied lightly but thoroughly - this creates the characteristic flaky layers. Reserve 2 sheets for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling into the prepared phyllo case, spreading it evenly. Scrunch up the remaining 2 sheets of phyllo and arrange them on top to create a ruffled effect. Brush generously with remaining butter and sprinkle with pumpkin seeds. Gently fold the overhanging edges of the phyllo inward, crimping and pleating to create a decorative border.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the tart on a baking sheet and bake in the preheated oven for 45-55 minutes until the phyllo is golden and crisp, and the filling is set with just a slight wobble in the center. If the pastry browns too quickly, cover loosely with foil. The internal temperature should reach about 75°C when fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the tart is baking, crisp the reserved sage leaves by heating a small amount of olive oil in a pan and frying the leaves for 5-10 seconds until crisp but still green. Drain on paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool in the pan for 10-15 minutes before carefully removing. This resting period allows the filling to set completely. Garnish with the crispy sage leaves before serving. The tart can be served warm or at room temperature, and pairs beautifully with a simple green salad. Enjoy your masterpiece!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can phyllo pastry be replaced with puff pastry in a savoury tart?
Yes, puff pastry can substitute for phyllo in a savoury tart, though the texture will be different—puff pastry creates fewer layers but is more buttery and rises more. You'll need fewer sheets and won't need to brush between layers. The baking time and temperature may need slight adjustment.
What's the secret to working with phyllo pastry without it drying out or tearing?
The secret to perfect phyllo handling is working quickly with a damp tea towel covering unused sheets. Ensure your hands are dry, use a light touch, and don't worry about small tears as multiple layers will compensate. Have melted butter ready before unwrapping phyllo, and keep your workspace organised.
How can I make a butternut squash filling that's not watery in my tart?
To prevent a watery butternut squash filling, roast the squash thoroughly to evaporate excess moisture and develop flavour. Let it cool completely before folding into your egg mixture. Using Greek yogurt instead of regular yogurt adds creaminess without excess liquid. Don't overmix once combined.
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