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Mary Gwynn's squash & shallot tarte tatin
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Serves: 2 - 3
2 tbsp olive oil
400g onion squash, deseeded and cut into wedges (peeled if
6 small echalion shallots, trimmed and halved horizontally
1 tbsp honey
1 tbsp red wine vinegar
2 tbsp chopped fresh thyme
320g all butter puff pastry sheet
1 Preheat the oven to 220°C gas mark 7. Heat the oil in a deep 23-25cm ovenproof frying pan (or you could use a flameproof, heavy, solid-base cake tin instead) over a medium heat. Arrange the squash and shallots, cut side down, in a single layer if possible, so there are no gaps. Pour over the honey and vinegar, then add the thyme and season well.
2 Cook for 20-25 minutes over a low heat without turning or stirring until the vegetables are golden brown underneath and almost tender. Cover the pan with foil or a lid for the last 5 minutes to cook the top of the vegetables. Remove from the heat.
3 Cut a circle of pastry the same size as the pan (rolling out more if necessary). Place carefully over the vegetables, pressing firmly into place and tucking in the edges neatly. Transfer the pan to the oven and bake for 25 minutes until the pastry is crisp and golden.
4 Remove the pan from the oven and leave to stand for 5 minutes. Invert onto a warm serving plate and allow the tarte to drop onto the plate. If any vegetables have become detached, place back in position. Serve warm or cold with salad or green veg.
Use the pastry trimmings to make some easy cheese straws. Roll out the pastry into a rectangle, brush with a little English mustard and scatter with grated cheese. Fold over, cut into strips and bake in a hot oven until golden and crisp.
Typical values per serving:
Per serving (for 3)
This recipe was first published in October 2017.