Roast Squash And Onion Tart
This recipe combines a buttery pastry crust filled with caramelized onions, roasted butternut squash, and a creamy, flavorful egg mixture. Topped with a sprinkle of pine nuts for added crunch, this savory tart is a delightful addition to any meal, especially when served alongside a fresh green salad.
— Constant Cookbook
Ingredients
- 110g margarine, cubed
- 200g plain flour
- 50ml water
- 1/2 butternut squash, peeled and cubed (about 400g)
- 1 tbsp olive oil
- 4 tbsp caramelized onions or onion chutney
- 200ml Calcium or Organic Rice Dream
- 2 eggs
- sea salt and freshly ground black pepper
- 30g pine nuts
Instructions
- Make the pastry by rubbing the margarine into the flour using your fingertips, until the mixture resembles breadcrumbs. Pour in the water and, using a round-bladed knife, quickly bring everything together into a dough. Chill until required
- Preheat the oven to 200C/180C fan/gas mark 6
- Place the butternut squash in a roasting tin with the olive oil and some seasoning, then roast for about 20 minutes until the squash is tender and starting to caramelize
- Roll out the pastry and use it to line a quiche tin, prick the base and bake blind for 15 minutes
- Spread the onions over the pastry case then scatter over the roasted squash
- Whisk together the Rice Dream with the eggs and a generous amount of seasoning
- Pour into the tart case and top everything with the pine nuts
- Bake for 25-30 minutes until set and golden
- Serve with a crunchy green salad
Yield
Serves 8
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