RED ONION AND SQUASH TART
While in Durban, we visited the farmers market, Bangladesh, in Chatsworth which opens only on a Friday and Saturday. The hustle and bustle of the market is truly fascinating and the display of such a wide variety of fresh vegetables not easily available in Gauteng was an awesome sight. As usual hubby and I got carried away with the low prices and came home with way toooo many vegetables which I now have to use up fairly quickly.
Red onion was one of my many purchases and I made this Red Onion and Squash Tart today for lunch when I had some vegetarian friends over. The recipe is from a new cookbook and is delicious – much better than I expected.
RED ONION & SQUASH TART
1 butternut squash, peeled, deseeded and diced
2 red onions, sliced
Few sprigs of fresh thyme
2 Tablespoons of olive oil
375g puff pastry
250ml crème fraiche
Salt and freshly ground black pepper
Preheat the oven to 200C. Place the butternut squash and onions in a roasting pan with a few thyme sprigs, toss in oil, season and roast for 20 – 25 minutes until tender and golden.
Meanwhile, roll out the pastry on a floured surface and use to line a 23cm square tin. (I used a round pie dish). Line the pan with greaseproof paper and baking beans and blind bake for 15 minutes. Remove the beans and the paper and bake for 5 minutes.
Whisk together the egg and crème fraiche. Season with salt and black pepper.
Pour into the pastry case.
Arrange the squash, red onion and thyme on top.
Bake for 20 – 25 minutes until the filling is set and golden.
Serve this autumnal tart with a mixed green salad or tomato salsa.