Bath Blue and Butternut Squash tart
This Bath Blue Cheese and roasted Butternut squash tart has a buttery crust. It's the perfect balance of savoury and sweet, a treat for any occasion.
375g Plain Flour
pinch of salt
250g unsalted butter
1 egg yolk
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)
20cm in diameter and 6cm deep tin
- 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
- 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!