Sweet from the onion, earthiness with the butternut squash and a tang of blue cheese makes this a quick but indulgent autumnal dinner… let me know if you give it a go.
RECIPE
SERVES 2
Ingredients:
- Ready rolled puff pastry
- Half a butternut squash
- 1 onion
- Tablespoon sugar
- 100g Blue cheese (I used St Agur)
- Thyme
- Salt and pepper
- Balsamic vinegar
- Olive oil
- Butter
METHOD
- Heat the oven to 180C. Cut the butternut squash into small chunks, toss with some thyme leaves, olive oil and salt & pepper. Roast in the oven for around 25 minutes or until soft and beginning to caramelise.
- Meanwhile, slice the onion really finely. Heat a frying pan over a medium heat and melt a tablespoon of butter. Add the onion and fry for around 3 minutes until slightly softened. Add a tablespoon of sugar and reduce the heat to low. Cook for 20-25 minute until soft and sticky. Turn the heat up to medium. Stir in a tablespoon of balsamic vinegar and cook for one minute more.
- Cut out individual squares of pastry. Top each square with half the onion, half the butternut squash and crumble over half the blue cheese. Brush the edges with olive oil and top the tartlet with some more thyme leaves. Bake in the oven for about 20 minutes until the pastry is cooked through.
TIPS
- Make a larger tart and cut into slices if you don’t fancy doing individual ones.
- Make smaller tartlets for party canapés
- Not a fan of blue cheese? Try gruyere, fontina or mozzarella
- Make it even quicker by using half a jar of chutney instead of making the caramelised onions
- Around Halloween time, use up your pumpkins instead of buying a butternut squash. Just roast in the same way.
