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Butternot Squash, Spinach and Blue Vein Tart
Ingredients
  • 2 Tbsp olive oil
  • 250 to 300g bag baby spinach
  • 2 cloves garlic, finely chopped
  • pich of chilli flakes
  • ½ (approx 650g) butternut
  • 1 sprig rosemary, finely chopped
  • 2 sheets ready rolled puff pastry
  • ⅓ cup onion relish
  • 50g Mainland Blue Vein cheese
  • 50g (approx ½ cup) Mainland grated parmesan
  • 1 egg, lightly beaten with 1 tablespoon water
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