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Squash, Caramelised Onion & Feta Tart |
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| Serves 4 |
Prep 20 mins |
Cooking 50 mins |
Easy |
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Ingredients |
320g sheet short crust pastry
1 onion, sliced
1 tbsp olive oil
300g butternut squash, diced into 1-2cm cubes
50g basil leaves, chopped
3 eggs
200ml double cream
100g feta ( half very finely crumbled - the other half chopped
into bigger cubes
2 tbsp pine nuts
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Heat the oven to 200C /Fan
180C,/Gas 6. Use the pastry to line the 4 individual deep
tart tins - around 12-15cm - or a 20cm round deep tart
tin. Line with baking paper, fill with baking beans and
bake for 15mins, then remove the beans and paper and bake
for 5 mins more.
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Meanwhile, soften the onions
in the oil and a large frying pan until really soft.
Increase the heat and continue frying until golden brown
and caramelised, then add the squash cubes for a couple of
minutes. Add a mugful of water and simmer until all the
water has evaporated and the squash is just about cooked
but still has a bite.
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Whisk the eggs, cream and 50g
of the feta - very finely crumbled. Arrange the remaining
feta (crumbled into bigger cubes) in the pastry cases
with the onion squash mixture and the basil. Pour over the
cream, then sprinkle with the pine nuts.
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Bake individual tarts for
18-22 mins and large tarts for 25-30 mins, until the
filling is set.
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DAILY
DINNERS 
