BUTTERNUT SQUASH, BRIE & RED ONION TART
Description
How can you resist these flavours? They are a match made in heaven! And we went to heaven and back eating it.
This is a delicious vegetarian snack or main meal. Sweet squash and red onions, salty and nutty brie all atop flaky pastry. What's not to like?
Shop bought flaky pastry (make life easier, people!) is such a great way to use up leftover odds and ends and turn into a meal with the wow factor!
The onions require patience, but unlike me, (still chiding myself) do make a bigger batch as you can keep it in the fridge for a few days, using it in pasta, warm salads or sandwiches.
Options you can add ham or sausage if you like a bit of meat with your meals.
Substitute the brie for a stronger soft cheese if that is your preference. Gorgonzola or dolcelatte will both work.
Add sweet red or yellow roasted peppers if you want
Raid your fridge for half opened jars of artichokes or sundried tomatoes for more savoury fillings with cheese.
Ingredients
Instructions
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Brush a baking tray with a little olive oil or use baking paper
Roll out the pastry gently, then score 1 cm around the pastry and fold in to create a raised edge. If you want you can divide the pastry into two and then score it so you have two individual tarts.
Bake in oven according to instructions (I put it on 200 for around 18 mins) Pastry should be lightly browned. Let it cool.
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Meanwhile, heat a shallow pan and add the oil and sliced onions. Stirring regularly let them cook on medium low heat for around 25 mins.
Add the balsamic vinegar, maple syrup, salt and pepper and let it cook for another 5 mins till they are sticky. Set aside.
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Now assemble the tart/s - layer the brie squash and onions generously.
Put it back in the oven for 10/12 mins until the cheese is melting
Serve immediately with a side salad of greens or some broccoli.
Do let me know what flavours you opted for in making this tart!
