Roast Squash And Onion Tart Recipes

RIDICULOUSLY EASY ROASTED YELLOW SQUASH AND ONIONS

Steps:

• Preheat oven to 425F.
• Line a baking sheet with parchment paper (or lightly oil if necessary). Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
• Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.
• Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven.

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
• Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
• Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
• Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• Fit dough into an 11-inch tart pan with a removable fluted rim.
• Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice.
• Bake shell in middle of oven until edge is pale golden, about 20 minutes.
• Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• Leave oven on.
• Cool shell in pan on a rack.
• Halve squash and scoop out seeds.
• Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh.
• In a food processor purée squash.
• Add whole egg, egg yolk, and cream and blend well.
• Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• Sprinkle bread crumb mixture evenly over filling.
• Bake tart in middle of oven 40 minutes, or until filling is set.
• Cool tart in pan on rack 10 minutes and carefully remove rim.

ROAST SQUASH AND ONION TART

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

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Fit the dough into an 11-inch tart pan with a removable fluted rim. Freeze the shell 15 minutes.
• Preheat the oven to 375°F. Line shell with foil and fill with pie weights or raw rice. Bake the shell in the middle of the oven until the edge is pale golden, about 20 minutes. Carefully remove the foil and weights and bake 10 minutes more, or until the bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve the squash and scoop out the seeds. Lightly brush each cut side with about 1 teaspoon oil and roast the squash on a baking sheet, cut sides down, in the middle of the oven 40 minutes or until soft.
• While squash is roasting, thinly slice the onion and cook in a heavy skillet in 1/2 tablespoon butter and the remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool the squash and scoop out the flesh. In a food processor, purée the squash. Add the whole egg, egg yolk, and cream and blend well. Transfer the mixture to a large bowl and stir in the onion, cheeses, herbs, salt, and pepper to taste. Pour the filling into the shell, smoothing the top.
• In a small skillet, melt the remaining tablespoon butter and stir in the bread crumbs until combined well. Sprinkle the bread crumb mixture evenly over the filling. Bake the tart in the middle of the oven 40 minutes, or until filling is set. Cool the tart in the pan on a rack 10 minutes and then carefully remove rim. Serve.