Butternut Squash Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry crust:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">600g butternut squash, peeled and cut into 2cm cubes</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">2 medium onions, thinly sliced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">2 tbsp fresh sage leaves, chopped (or 2 tsp dried sage)</li> <li class="ingredients-single-item">100g soft goat cheese (or cream cheese)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">100ml double cream</li> <li class="ingredients-single-item">30g pine nuts (or walnuts)</li> <li class="ingredients-single-item">50g grated Parmesan cheese</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">1 tbsp honey</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan). First, let's make the pastry. In a large bowl (or food processor), combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Using cold butter and working quickly prevents the butter from melting, which is essential for creating those lovely flaky layers in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Sprinkle in the fresh thyme leaves, then gradually add the ice-cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. The dough should be slightly crumbly but hold together when squeezed. Resist the temptation to add too much water as this can make the pastry tough rather than tender. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pastry is chilling, prepare the butternut squash. Toss the cubed squash with 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer on a baking tray. Roast for 25-30 minutes until tender and slightly caramelized at the edges. The caramelization process converts some of the squash's starches into sugars, intensifying its natural sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly for 15-20 minutes, stirring occasionally, until they're soft and caramelized. This slow cooking develops the onions' natural sugars. Add the garlic and sage for the last 2 minutes of cooking, then remove from heat and let cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Roll out the chilled pastry on a lightly floured surface to a circle about 3-4mm thick and large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching. Trim the excess pastry, leaving about 1cm overhang (this prevents shrinkage). Prick the bottom with a fork, line with baking parchment, and fill with baking beans or rice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Blind bake the pastry case for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the pastry is just beginning to color. This pre-baking ensures your pastry base won't become soggy once filled. Reduce the oven temperature to 180°C (160°C fan). </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, mash about two-thirds of the roasted butternut squash with a fork, leaving some texture. In a separate bowl, whisk together the eggs, double cream, and goat cheese until smooth. Fold this mixture into the mashed squash along with the caramelized onions, half the Parmesan, and season with salt and pepper to taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour the filling into the pre-baked tart case. Arrange the remaining roasted squash cubes on top, then drizzle with honey. Sprinkle with pine nuts and the remaining Parmesan. Brush the exposed pastry edges with beaten egg for a beautiful golden finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake the tart for 25-30 minutes until the filling is set with just a slight wobble in the center and the pastry is golden brown. The residual heat will continue cooking the filling once removed from the oven, so don't worry if it seems slightly underset – this ensures a creamy rather than rubbery texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the tart to cool for at least 15 minutes before removing from the tin – this resting period allows the custard to set properly and makes slicing cleaner. Serve warm or at room temperature, garnished with additional fresh herbs if desired. The tart pairs beautifully with a simple green salad dressed with a light vinaigrette. </li> </ol>