Roast Butternut, Onion & Sage Tart (Serves 6)
Prep Time:1 Hour, Cook Time: 40 mins, Total Time: 1 Hour, 40 Mins
October 2, 2013
By roasting the butternut first it’s a little caramelised and uber-flavoursome, and then paired with sweetly cooked onions, Parmesan and plenty of fresh sage this makes for a wonderfully tasty tart. Perfect if you have veggie guests or like us just don’t eat all that much meat. And I prefer my tarts and pizzas veggie anyway.
I tend to always make my own shortcrust pastry, usually in big batches then sectioned off whilst raw and kept in the fridge or freezer until needed OR I bake a few cases ‘blind’ and freeze them for a super-quick tart of quiche. That way it’s really no hassle at all, especially if you whiz up the pastry in a processor too. But if your prefer please do use readymade!
Since I’m hosting a couple of challenges this month I can’t resist entering this to both!. Firstly to my brand new Family Foodies challenge which I’m co-hosting with Vanesther of Bangers & Mash, this month the theme’s Weekend Slowies – which is pretty much the only time I ever get around to baking a tart. And secondly to the Four Seasons Food challenge I co-host with Anneli of Delicieux. This month’s theme happens to be Roasting. Also to Karen of Lavender and Lovage‘s Cooking with Herbs challenge as there’s a fair whack of sage involved. Since it grows in such abundance outside my back door it’s proving tricky not to add it to everything these days – so I apologise for the sage overload Karen!. And finally since this is a homemade from scratch munch to Mark of Javelin Warrior‘s Made with Love Mondays event.
Butternut, Onions, Eggs
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Lunches or Dinners, Week-end Slowies, Vegetarians (using veggie Parmesan), Butternut Nuts, Parties, Birthday Parties, Buffets, Making Ahead, Freezing
If you have some tasty pumpkin then this would be a fab replacement for the Butternut. Serve warm with a large leafy salad, or as part of a buffet at a party
A 19 to 25cm tart or quiche tin, baking beans, a food processor for the pastry though it could easily be made by hand
Roast Butternut, Onion & Sage Tart (Serves 6)
Ingredients Prep Time:1 Hour, Cook Time: 40 mins, Total Time: 1 Hour, 40 Mins
For the Pastry:
130g of Plain or Wholemeal Flour (or mixture of both), plus a little extra for rolling
65g of Butter, straight from the fridge, cut into small blocks, plus a little extra for greasing
pinch of Salt & Pepper
an egg yolk and a little cold water
For the Tart Filling:
1 small butternut
2 dessertspoons olive oil
salt & pepper
1 large onion
3 free range eggs
150ml half fat creme fraiche
40g Parmesan (or Grana Padano), finely grated
1 heaped tablespoon chopped fresh sage
1) Start by making your pastry. Easiest and quickest in a food processor, but can be made by hand too. If using a processor blitz the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the egg yolk and blitz again. With the machine still on add a little very cold water and continue to add until the mixture starts to come together in one piece. Remove from the processor, shape together, wrap in cling film and place in the fridge for at least 30 minutes before using.
2) Alternatively, if you’re making by hand place the flour, salt, pepper and butter in a large bowl. Rub the fat into the flour with your finger tips until the mixture resembles breadcrumbs. Stir in the egg yolk and a little very cold water with your hands. Continue to add water until the mixture comes together in one piece. Shape together, wrap in cling film and place in the fridge for at least 30 minutes.
3) Pre-heat your oven to 200ºC/180ºfan/Gas Mark 6.
4) Whilst the pastry’s resting make your filling. Peel the butternut, remove the seeds and stringy centre. Dice into bite sized chunks. Place on a baking tray with a dessertspoon of olive oil, a tiny pinch of salt and a more generous pinch of black pepper. Rub into the butternut. Place in your pre-heated oven for about 20 minutes, turning about half way through. The butternut should be cooked through and slightly caramelised on the outside. Remove and set aside.
5) Whilst the butternut’s roasting finely slice the onion. Heat the butter and another dessertspoon of olive oil in a frying pan then gently saute the onion on a medium heat for 20 minutes, stirring occasionally. Set aside.
6) Lightly beat the eggs then stir in the creme fraiche and grated Parmesan together with the chopped sage and a pinch each of salt and black pepper. Set aside.
7) Lightly grease your chosen flan case with butter.
8) The pastry should now be rested. Roll out on a floured surface into a round slightly bigger than your case. Transfer to the case. Hang any excess of pastry over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes. While still hot trim the pastry around the top of the tart case to make a neat edge.
9) Now for the tart assembly! Place the onion evenly over the base. Scatter over the butternut pieces. Finally pour on the eggy, creme fraiche & Parmesan mixture.
10) Slide in the oven and bake for 35 to 40 minutes until firm to touch and golden brown on top.