Wednesday, 20 February 2013

Recipe: Goats cheese, caramelised red onion and squash tart

Caramelised red onion, goats cheese and squash tart, as made by EJ
I made this caramelised red onion, goats cheese and squash tart as a weekend lunch for some friends, served with a green leafy salad. This colourful savoury tart is very easy to make and you can prepare and blind bake the pastry case in advance (keep covered overnight - it can even be frozen if you want to make it a few days in advance). When I made this, I also prepared the filling the night before, so all I actually had to do on the day was to assemble and bake the tart.

For the pastry:
280g plain flour
80g butter (chilled and cubed)
2 egg yolks
2tbs water
2tbs vodka

For the filling:
200g goats cheese
7 large red onions
1/2 a large butternut squash
2tbs olive oil (for the red onions)
1.5tbs olive oil (for the squash)
1tbs honey
3-4tbs balsamic vinegar
1tbs sugar
A few sprigs of rosemary
A sprinkling of pine nuts

I used a 30cm round fluted tin with a loose base, you will need baking beans, or dried lentils / beans to blind bake the tart.

Caramelised red onion, goats cheese and squash tart, serves 4 - 6

Pre-heat the oven to 220C.

To make the pastry:
Sift the flour into a bowl. Add the chopped butter and rub in with your fingers until combined into a breadcrumb mixture. Add the egg yolk and gradually pour in the vodka and water and work gently into a medium-soft dough. Do not over-work.

Wrap the dough in cling film and pop it in the fridge for an hour. While the dough is chilling, make the filling.

To make the filling:
Peel, de-seed and chop the squash into approximately 2cm x 2cm chunks, place on a baking tray and drizzle with a little olive oil and the honey. Roast in the oven (@ 220C) until softened. 

While the squash is roasting, pour the olive oil, balsamic vinegar and sugar into a large frying pan and turn to a low heat.

Top and tail the red onions, peel and slice in half. Place the onions sliced side down into the frying pan and cook gently for 20-25 minutes, turning the onions over half way.


Red onions, caramelising
Slice the goats cheese into approximately eight thick rounds. Set aside until needed.

To blind bake:
Pre-heat the oven to 200C

Roll out the chilled dough until it is 3-4 mm thick and just a little larger than the tin. Lay the dough across the tin and gently press down to line the tin with the pastry. Trim the excess pastry along the edges.

Fill the pastry case with baking beans, lentils or dried beans and blind bake for 20 minutes (or until the edges turn a pale golden colour).

Remove from the oven and allow to cool, then remove the baking beans.


I didn't have enough baking beans to fill the pastry case, so used
lentils as well
To assemble and bake:
Pre-heat the oven to 220C

Pour the red caramelised red onions with their juices into the pastry case, spread out evenly, then do the same thing with the roasted squash, filling in the gaps. Arrange the goats cheese on top and finish with a few rosemary sprigs and a sprinkling of pine nuts.


The unbaked tart
Bake for 20- 25 minutes until the crust is a slightly darker golden, the goats cheese has melted and the filling is hot throughout.

Caramelised red onion, goats cheese and squash tart
Serve with a green leafy salad.

2 comments:

  1. This looks colourful and amazing! I have lots of cheese at the moment, this seems like a perfect idea to use some of it up!

    ReplyDelete
  2. Yum your tart sounds so delicious, I absolutely love the flavours in it!

    ReplyDelete