Butternut Squash and Rosemary Tart…
… I know , I know! Pumpkins and winter squashes are sooooo last season , but I find letting go a bit too hard .
So for the last Hurrah ! , I made this delicious and super simple tart , before I give way to new seasonal menu inspiration.
To make a tart that will generously feed 4 peeps , start with the pastry. In a bowl mix
1 1/2 cups of plain flour and 3/4 tsp salt. Then coarsely grate 175gr of chilled butter ,tossing the shreds with the flour with your fingers as you go along . Finally add 1/2 cup of ice cold water , to bring everything together and form a ball . Wrap in cling film and refrigerate for 2 hours.
Top tip ☝️❕: work as fast as you can and do not overwork the dough . This will ensure the butter stays cold which will give you the crispiest pastry.
To make the filling , sauté a chopped onion in a couple of tbsp olive oil, and when lightly golden ,add 500gr of peeled and cubed squash with some salt and 2 tbsp chopped fresh rosemary and continue to cook until the squash is lightly browned in spots. Pour 1/2 cup of white wine , lower the temperature , cover and cook for 5-10 mins , until the squash has softened . Add a couple of handfuls of roughly chopped spinach and cook until wilted .
Roll out the pastry and spread some grated cheese ( I used Gouda) in the middle , then top it up with the squash mixture and a bit more cheese , leaving a 5cm border of pastry clear . Fold the border over the filling making pleats , or whichever way you wish to decorate . Brush with some egg wash and bake for 30 mins in a preheated oven at 180°C fan .