Bath Blue and Butternut Squash tart

Pastry

375g Plain Flour

pinch of salt

250g unsalted butter

1 egg yolk

68ml milk

Filling

3-4tbsp rapeseed oil

2 large red onions, sliced

3 large free range eggs

300ml double cream

125g Bath Blue cheese, crumbled

a few sprigs of fresh thyme

sea salt and ground black pepper

1 small squash, deseeded (approx 700g)

Equipment

Baking beans

20cm in diameter and 6cm deep tin

Shortcrust Pastry

• Sift the flour with the salt and rub with butter to form a breadcrumb texture
• Add egg and water to the mixture to create a dough
• Wrap in cling film and refrigerate for 30-60 minutes before use

Filling

• Preheat the oven to 200°C.
• Slice the squash into chunks, place on a baking sheet and drizzle with oil. sprinkle over some of the thyme, salt and black pepper.
• Roast in oven for 40 minutes or until tender. Remove and allow to cool.
• Fry the onions in oil with a sprinkle of salt until completely softened, allow to cool.
• Whisk the eggs and cream, along with some more thyme, salt and black pepper.
• Lower the heat of the oven to 180°C.
• Roll the pastry out on a clean, flour dusted surface until it’s roughly 4mm thick
• Prick the pastry base and lay in a sheet of baking paper. Pour in baking beans.
• Bake the pastry for 10 minutes, then remove the baking beans and cook for a further 5 minutes until lightly golden. Remove from oven and allow to cool.
• Fill the pastry case with the roasted squash, Bath blue cheese and onions.
• Pour over the cream and egg mixture and allow to seep in around the filling.
• Add a few sprigs of thyme and place back in the oven for 30-35 minutes.
• Remove from the oven, allow to cool slightly then remove from the tin.
• Serve with a freshly dressed salad.
• Bon Appétit!