Pamela’s Squash, Feta and Beetroot Tart

What you need


  • 1 pack of Mash Direct Carrot & Parsnip Mash
  • 1 pack of Mash Direct Red Cabbage & Beetroot
  • 1 pack of Mash Direct Honey Glazed Parsnips
  • 1 pack of Mash Direct Roast Potatoes
  • 1 x 400g block puff pastry (I used a gluten-free one)
  • 1 butternut squash, peeled, seeded and cut into small chunks
  • 1 tablespoon oil
  • 2 tablespoons soft cheese
  • Salt and black pepper
  • 2 chunks cooked beetroot, chopped
  • 100g feta cheese
  • 50g pomegranate seeds
  • Fresh parsley

Recipe method

Cook the Mash Direct side dishes as per instructions on pack.

First preheat the oven to 200C.

Place the butternut squash chunks into a roasting tin and drizzle with the oil. Roast for 20 minutes until softened.

Roll out the pastry block into a large rectangle or square, then place on a lined baking tray.

Place half of the roasted squash and soft cheese into a blender with the salt and pepper and blend until smooth. Spread this over the base of the pastry leaving a 1cm border.

Arrange the remaining squash chunks, beetroot chunks and feta cheese over the top then bake in the oven for 15-20 minutes until golden.

Leave to cool for a minute then scatter over pomegranate seeds and fresh parsley.

Serve immediately with your yummy Mash Direct sides and enjoy!

Make it a meal.

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