|Caramelised red onion, goats cheese and squash tart, as made by EJ|
For the pastry:
280g plain flour
80g butter (chilled and cubed)
2 egg yolks
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)
3-4tbs balsamic vinegar
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|
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
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|
|Caramelised red onion, goats cheese and squash tart|