|1 packs pack||ready rolled shortcrust pastry ready rolled shortcrust pastry|
|2|| red onions
(peeled, and sliced into thin rings)
|2 tbsp tbsp||rapeseed oil rapeseed oil|
(deseeded, peeled and chopped)
|500 ml ml||vegetable stock vegetable stock|
(peeled and chopped)
|15 g g||butter butter|
|2 tbsp tbsp||crème fraîche crème fraîche|
|1 tbsp tbsp||Runny Honey Runny Honey|
Squash and roasted red onion tart
This stunning seasonal tart is a great option for a veggie Sunday roast. For a meaty twist, fry smoked bacon lardons until golden and crispy, and scatter over the onion rings.
1. Preheat the oven to 220ºC/200ºC fan/gas mark 7. Unfurl the pastry and roll over a couple of times in each direction with a rolling pin, then press into a 23cm loose-bottomed fluted tart tin. Line with baking paper, fill with baking beans and chill for 15 minutes.
2. Meanwhile, arrange the onion rings across a baking sheet and drizzle with oil. Season, then bake in the oven for 10 minutes. After this time, add the tart tin to the oven and cook for a further 20 minutes. Remove the baking beans, and drizzle the onions with honey before returning to the oven with the tart case for another 4 minutes. Leave to cool.
3. Simmer the squash and garlic in stock for 15-20 minutes, until the liquid has almost reduced and the squash is tender. Mash with the butter and crème fraîche until smooth, seasoning to taste, then leave to cool.
4. Assemble the tart. Spoon the cooled squash into the tart case and scatter over the onion rings. Garnish with basil leaves and serve immediately, with a green salad on the side.