BUTTERNUT SQUASH & MASCARPONE TART

Updated at: Thu, 17 Aug 2023 13:55:11 GMT

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7

Step 2

Place the butternut squash in a baking tray and sprinkle with the rosemary leaves.

Step 3

Drizzle with a good glug of olive oil and season with salt.

Step 4

Bake in the oven for 20-25 minutes until the butternut squash is tender.

Step 5

Meanwhile, in a frying pan set on a low heat, warm the tablespoon of olive oil and melt the butter.

Step 6

Add the onions, sugar and 4 tablespoons of balsamic vinegar, and season well with salt and pepper.

Step 7

Cook gently for 20-25 minutes until the onions are softened and caramelised.

Step 8

Taste the onions while cooking, as you may need to add the extra spoonful of vinegar.

Step 9

Just before the butternut squash and onions are ready, unroll the pastry onto a large baking sheet and score a border around the pastry about 5cm from the edge, like a picture frame.

Step 10

Using a fork, prick all over the pastry inside the 'frame'.

Step 11

When the squash and onions are ready, remove the onions from the pan using a slotted spoon to ensure that any excess oil is left behind.

Step 12

Spread the onions evenly over the centre of the pastry (staying within the border), scatter with the squash, sprinkle on the pine nuts and dollop the mascarpone on top.

Step 13

Season with a little more salt and a good grinding of pepper.

Step 14

Sprinkle with the chopped red chilli or chilli flakes, if using.

Step 15

Brush the border with beaten egg, so you get a nice shine on the pastry.

Step 16

Bake in the oven for 25-30 minutes until golden brown.

Step 17

Garnish with rocket leaves, if using.

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