Monday, 14 April 2014

Butternut Squash & Red Onion Tarte Tatin

We cooked this as a starter
I was struggling for inspiration for a starter, that I hadn't served before, for our Saturday night dinner with friends, and this seemed to tick all the right boxes.

I can't say I wasn't a bit scared though.  I mean, Tarte Tatin!  Mary Berry cooks that, and I'm no Mary Berry, I've seen what can happen on the Bake Off.

Anyway, we decided to go for it and I have to say, I was surprised at how easy it was and thought it might be worth a share.  It would be good either as a starter or as a nice summer lunch and, I guess, you can change the veg if Squash isn't your thing.  You could try it with pumpkin, carrots or parsnips.

Serves 4
Preparation time - 30 minutes
Cooking - 40 minutes
Vegetarian


Ingredients
50g butter
50g sugar
400g red onions, cut into wedges
1 small butternut squash, peeled, deseeded and cut into chunks
Fresh thyme leaves
Salt and freshly ground black pepper
500g puff pastry, we used Asda's own ready rolled




To Serve
A green salad
  1. Preheat the oven to 190c
  2. Place the butter, sugar, red onion, squash and half of the thyme leaves into a non-stick pan.  Season and cook over a low heat for 10-15 minutes until everything is lightly caramelised.  Cool slightly.
  3. Transfer the mixture to an ovenproof dish and pack the vegetables down with the back of a spoon.
  4. Roll out and cut the pastry so that it is large enough to cover the dish and place over the top.  Trim off any excess and tuck the sides down into the dish.  I used the handle of a spoon to ensure that the pastry was tucked right down, so no mixture could leak out whilst cooking.
  5. Bake the tart in the oven for 30-40 minutes.  Turn out onto a serving plate with the pastry on the bottom.  Cool slightly and serve, with a green salad, sprinkled with the remaining thyme leaves.

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