Blue cheese, butternut and red onion tart
by Christine Knight
An easy vegetarian supper for two after an autumn day’s hillwalking.
1/4 butternut squash
3 small red onions, thinly sliced
1 tbs dark brown sugar
3/4 tbs sherry vinegar
2 handfuls rocket
60g Stilton cheese
200g all-butter puff pastry
sea salt and black pepper
Preheat the oven to 220C.
Wipe the skin of the butternut squash, leaving it on, then slice the butternut into 1/4-inch-thick slices. (Half-moon shapes are good, but it will depend on which part of the squash you’re using). Place on an oiled baking tray, brush with more olive oil, and sprinkle with sea salt and black pepper. Bake in the preheated oven for 30 minutes, or until just tender. Remove from the oven and set aside, keeping the oven on.
Meanwhile, heat a large knob of butter and a lug of olive oil over medium heat in a medium-sized saucepan. Add the onions and fry for about 5 minutes, until slightly softened but not coloured. Add the sugar, sherry vinegar and a pinch of salt, and cook for a further 30 minutes or so over low heat, stirring occasionally, until completely soft and sticky. Taste before removing from the heat, and adjust the flavour with more salt or sugar if required.
Roll out the pastry on a floured surface to a rectangle roughly 20×30 centimetres. Place on a piece of baking parchment on a baking tray. Trim the edges with a sharp knife to help the rise, and score a border 1 centimetre inside the edge all the way round.
Spread the onion on the pastry, leaving the border clear. Top with the slices of butternut squash. Brush the border of the pastry with water mixed with a few drops of olive oil. Bake in the preheated oven for 15 minutes, or until the border is a dark golden brown.
Remove from the oven and top with the rocket, then crumble over the Stilton. Drizzle with olive oil and grind over plenty of black pepper before serving.