Squash, Red Onion and Goat’s Cheese Tart

Last week, I did a Fig and Almond Tart, and this week I am doing another one, only this time it is savoury. I know some people panic at the word pastry, but I promise you this is a fool proof recipe and you can knock up the pasty in the food processor in a matter of minutes. This combination of pumpkin or squash with red onion and goats cheese is just a winner. Once again, any of a number of different squashes or pumpkins will do to replace the somewhat ubiquitous butternut squash. Feel free to experiment.

squash-red-onion-and-goats-cheese-tart

Squash, Red Onion and Goat’s Cheese Tart

Serves 6 – Tart tin 10” / 25cm

For the pastry

175g plain flour

80g butter, cold and cubed

Pinch of salt if using unsalted butter

1 egg

For the filling

2 large red onions, peeled and finely slice

Olive oil

Small bunch of thyme, very finely chopped

Sea salt and freshly ground black pepper

400g squash or pumpkin, peeled and cubed into 1cm cubes

250g hard goats cheese, cubed

½ pt double cream

3 egg yolks

squash-red-onion-and-goats-cheese-tart-2

Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180C. Toss the cubed squash with olive oil, salt and pepper and roast in the oven for about 30 minutes until soft and golden brown. Meanwhile sweat the sliced onions on a low heat with a little olive oil, the thyme and some salt and pepper. Cook down until beginning to caramelise. Roll out the pastry and line the tart tin. Get a round piece of greaseproof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. Mix the cream with the yolks and season with a little salt and pepper. Add the roasted squash and goats cheese and the onions. Pour into the tart case. Turn the oven down to 170C and cook the tart for about 20-30 minutes, until set and lightly golden brown.

pumpkin-and-squash

One thought on “Squash, Red Onion and Goat’s Cheese Tart”

  1. Hi Nicky, Glad you got on so well. You should only be using double cream really, and definitely not milk. Egg yolks are nicer on their own, but you can use the whole egg if you like? I would say one egg would replace two yolks.

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