Butternut Squash Tart

Serves 4

Ingredients:
1-15 ounce package ready-made refrigerator pie crusts
1 butternut squash
8 ounces Greet Feta cheese
2/3 cup Fage plain Greek yogurt
1/2 cup flat leaf parsley
olive oil for brushing
Kosher salt & freshly grated black pepper
Freshly grated nutmeg

Method:

Preheat oven to 425 degrees.

1. Remove pie crusts from package. Unroll and flatten. Trim round sides to make a square. Cut in half to make a rectangle approximately 4 1/2 X 9 inches. Repeat with the second crust. Cover baking sheet pan with parchment. Place rectangles onto sheet pan.

2. Crumble feta cheese into medium size bowl. Mix in yogurt. Mince parsley and fold into cheese mixture. Season with salt and pepper.

3. Using a vegetable peeler, remove the skin from the bottom half of squash. Slice off bottom end. As thin as possible, slice squash to yield 16-20 slices. Depending on size of the squash use 4-5 slices on each tart.

4. Divide and thinly spread cheese mixture onto each rectangle. Spread mixture evenly across top going close to edge but leaving small ¼ inch border. Place squash slices over top slightly overlapping. Lightly brush with olive oil and sprinkle salt on top.

5. Using a nutmeg grater, grate nutmeg over squash. Place pan in preheated oven and bake approximately 13-14 minutes, until squash is tender and pastry is lightly browned.