Delicious served either hot or cold, these tarts are packed with caramelised onions, baked butternut squash and salty goats cheese. They make a lovely festive starter or great served with some salad on the side for a packed lunch.
Two tarts fit nicely into the Black+Blum Sandwich Box or Steel Lunch Box and can be stored for 2-3 days in the fridge. Vegetarian.
Makes 6 – 8 tarts
Prep time 30 mins
Cook time 60 mins
+ 1 butternut squash peeled and chopped up
+ 1 tsbp olive oil
+ 3 red onions thinly sliced
+ 3 tbsp olive oil
+ 1 tbsp balsamic vinegar
For the tart base
+ 2 eggs, whisked
+ 300mg wholemeal flour
+ 2 tbsp olive oil
+ 75ml milk
+ 300g goats cheese
+ 1 egg, whisked
+ 1/2 of the caramelised onions
+ 1/2 of the roast squash
+ Extra onions & squash
+ Fresh thyme
To roast the squash
Preheat the oven to 180c.
Add the squash, oil, salt and pepper to a baking tray and toss to combine.
Roast for approx. 35 – 40 minutes or until soft.
To cook the onions
Add the oil and sliced onion to a small pan and fry slowly on a low heat for 10 minutes, then add the balsamic vinegar and fry for a further 5-10 minutes until caramelised.
Season with salt and pepper and set aside.
To make the tart dough
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, milk and egg. Mix thoroughly to form a dough. Set aside.
Roll out the dough and cut out 6-8 discs.
Transfer the dough discs onto the baking tray.
Mix the crumbled goats cheese and egg in a bowl then mix in half the onions & squash.
Add the caramelised onion, squash and goats cheese mix to the centre of the tart bases – leave at least a centimetre around the edge.
Pull up the sides around the filling and pinch around the dough to create a rustic star shape.
Bake for 15 minutes at 180c
Remove from the oven to cool a little.
Top with additional squash & onions if desired and drizzle with olive oil, thyme, salt.