Because there’s more to life than making puff pastry.
- One small butternut squash, cut into small cubes
- Fresh rosemary
- Log of goats cheese
- Small packet of bacon lardons
- Fig jam
- One pack of puff pastry (I used JusRoll)
- Olive oil
- One egg, beaten
- Salt n’ Pepa
Spread the butternut squash cubes on a baking tray, drizzle with olive oil, salt and fresh rosemary, and roast at 180C (fan-assisted) for around 20 minutes, or until cooked and beginning to brown. Set aside to cool.
Fry the bacon in a pan, and set aside. Roll out the pastry sheet to a large rectangle and fold over the edges to create a border of around 1.5 cams. Brush the border with the beaten egg, and bake the pastry in the oven for 10 minutes.
Take the pastry sheet out of the oven, flatten the middle with the back of a spoon and spread the squash, bacon, goats cheese, fig jam and a little more rosemary on top. Season, and bake for a further 15-20 minutes, until the the pastry is golden and crispy.
Serve with a watercress salad and balsamic vinegar.