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Butternut Squash & Philadelphia Tart
, peeled, deseeded and cut into thin crescent shapes
Philadelphia with Caramelised Onion
salt and black pepper
leaves, to serve
Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
Line a large oven tray with baking paper. Place the
crescents onto the tray and drizzle over the
and half of the
. Season with
and roast until just tender, about 15 minutes, turning over halfway through. Take out and set aside until ready to use.
Meanwhile on a clean, lightly floured work surface, roll out the
sheet so it is a little thinner – about 3 mm – and cut to a large rectangular size that will fit your baking tray. Using a knife, score the
about 2 cm in from the edge all the way around, to form a border. Using a fork, prick the inside of the scored edge, to prevent the
rising too far.
for about 15 minutes, until the pastry has started to turn golden, and the border edge has puffed up.
Remove from the oven and spread the base with
Philadelphia Caramelised Onion
, taking care to leave the edges of
untouched. Next place a few crescents of
, followed by a sprinkling of toasted
and the remaining leaves of
. Season with
to taste, if using, and place back in the oven to cook for a further 5-10 minutes. Serve immediately with plenty of
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