Roasted Butternut Squash, Caramelised Onion and Goats Cheese Tarts

A tasty tart for Autumn / Winter.

1. 1

   To make the pastry:
   Place the flour and butter in a food processor and whizz until it resembles fine breadcrumbs. Add the egg yolk and water, a little at a time until it just comes together. Wrap in cling film, flatten slightly (this makes it easier to roll later) and put into the fridge for half an hour while preparing the filling (or make the day before and take out of the fridge half an hour before using).
   
   To cook the pastry:
   Preheat oven to 180° C. Roll out the pasty to about 3mm thick, large enough to line 4 mini fluted tart tins (4 inch / 10 cm diameter). Line the tins with the pastry, pressing it in well and leaving a little excess hanging over the top. If it breaks, just patch it up. Line the pastry cases with scrunched up baking parchment ( a piece slightly larger than the tin) and fill with baking beans, dry rice or copper coins. Bake blind for 15 minutes then remove the paper and the beans / rice / coins, and return to the oven to bake for a further 5 minutes. Remove and allow to cool.
   
   To make the filling:
   Preheat the oven to 220° C. Peel and slice the butternut squash into rounds, approx. 1cm thick, then cut the rounds into 4, 6 or 8 depending on the size. If using the seeded part, remove the seeds.
   Toss the butternut squash slices in 2 tbsp of olive oil and season to your taste. Place on a baking tray and and bake in the oven for about 20 minutes until soft and brown at the edges.
   While the butternut squash is in the oven, heat 1 tablespoon of olive oil in a small frying pan on a medium heat. Add the sliced onion and sauté with the bay leaf (and some salt and pepper if you like) for about 15 minutes, stirring from time to time, until soft, brown and sweet. Remove from the heat, take out the bay leaf and leave to cool.
   Whisk the egg and cream together and season to taste.
   
   To assemble the tarts:
   Place the tart tins on a baking tray.
   Put a spoonful of onion in each pastry case, then put the roasted butternut squash pieces on top, followed by the cheese - just dot crumble a little into each one. Carefully pour the egg and cream mixture into the tart cases. Carefully transfer the tray to the oven and bake at 180° C for about 30 minutes, until set and golden, with a delicious aroma.
   Take the tarts out of the oven and leave them to rest for 10 minutes before breaking off the excess pastry, removing the tarts from the tin and serving warm or cold.