Rhubarb & White Chocolate Torte
Spring special served at the Field Kitchen
-
4.5 hours
-
Serves 8
40 mins
Serves 2
What you'll need…
- 1 harlequin squash
- 25g grated parmesan
- 15g bread crumbs
- 2 garlic cloves
- 4 tbsp parsley
- 2 tbsp thyme
- Zest of one lemon
- Olive oil
- Pepper
The method
1
First, prepare the squash and its crust. There's no need to peel the squash; just washing is enough. Slice the squash along its natural wedges. Be careful when cutting, as the squash can be tough to cut.
2
Then make the crust mix by mixing breadcrumbs, grated parmesan, chopped garlic, parsley, thyme and grated lemon zest.
3
Place the squash wedges in an oven dish and brush them with olive oil. Sprinkle the crust mix and a little pepper on them. Bake the wedges at 190C for about 30 minutes until the squash is tender and the crust is crispy.
4
Serve as a side or starter, and enjoy!
Recipe by Lucie, Marketing Manager
