Today's recipe came about as a very spontaneous thing. I'd had that onion squash for a while, and I wanted to try something new with it. After a short consideration, I really started craving a pasty, pie or tart, so a tart it became. I used ready made pastry, which made it a really easy one. It would make quite a nice seasonal treat for your informal guests.
About this tart I love the sweet squash taste combined with earthy emmental cheese and toasted pine nuts. Savoury tarts are definitely among my favourite veggie foods of all time.
Here are the ingredients I used and instructions for making this tart. I know that the pre-roasting can be a pain, but taste wise it really gets results!
1 small onion squash
2 garlic cloves
3 tbsp olive oil
320 g puff pastry sheet
2 tsp Herbes de Provence
30 g toasted pine nuts
100 g emmental cheese
1 egg for brushing
Peel the squash, remove the seeds and cut it into wedges. Roast the squash wedges brushed with olive oil at 200C for about 30 minutes.
Chop the shallots and garlic finely and cook them in olive oil until soft. Add one teaspoon of Herbes de Provence into the mix.
Line a large tart tin with baking paper and place the pastry in there. Brush it with the beaten egg. Pre-bake the pastry at 200C for about 5 minutes until it puffs up a bit.
Then layer the ingredients on the pastry, shallots and garlic mix first, then the grated cheese, the roasted squash wedges and finally the pine nuts and a final addition of Herbes de Provence.
Bake the tart at 200C for about 20 minutes until nicely baked.