ROAST SQUASH AND ONION TART

Roast squash and Onion Tart image

Provided by tootslondon

Time 2h10m

Yield Serves 8

Number Of Ingredients 10

110g margarine, cubed
200g plain flour
50ml water
1/2 butternut squash, peeled and cubed (about 400g)
1 tbsp olive oil
4 tbsp caramelized onions or onion chutney
200ml Calcium or Organic Rice Dream
2 eggs
sea salt and freshly ground black pepper
30g pine nuts

Steps:

Make the pastry by rubbing the margarine into the flour using your fingertips, until the mixture resembles breadcrumbs. Pour in the water and, using a round-bladed knife, quickly bring everything together into a dough. Chill until required
Preheat the oven to 200C/180C fan/gas mark 6
Place the butternut squash in a roasting tin with the olive oil and some seasoning, then roast for about 20 minutes until the squash is tender and starting to caramelize
Roll out the pastry and use it to line a quiche tin, prick the base and bake blind for 15 minutes
Spread the onions over the pastry case then scatter over the roasted squash
Whisk together the Rice Dream with the eggs and a generous amount of seasoning
Pour into the tart case and top everything with the pine nuts
Bake for 25-30 minutes until set and golden
Serve with a crunchy green salad