A tart recipe like this one is a good one to have up your sleeve. In it’s most basic form it’s essentially a quiche, a good pastry base with a savoury egg and cream filling. This basic method can be adapted with a whole host of different ingredients. This variation is perfectly Autumnal and any leftovers make for a delicious lunch.
For the pastry:
225g plain flour, plus extra for dusting
Pinch of salt
125g cold butter, cut into small cubes
For the filling:
2 tbsp rapeseed oil
2 large red onions, halved and sliced into half moons
3 large free range eggs
300ml double cream
125g Cashel blue cheese, crumbled
A few sprigs of fresh thyme
Freshly grated nutmeg
Sea salt and freshly ground black pepper
For the roasted squash:
1 small squash, deseeded & sliced into bitesize chunks (approx. 700g)
1-2 tbsp rapeseed oil
A few sprigs of thyme
sea salt and ground black pepper
Flat baking sheet
Frying pan
Mixing bowl x 2
Rolling pin
Tart tin approx. 20cm in diameter and 6cm deep
Parchment paper
Baking beans