Goat’s Cheese, Sage And Butternut Squash Tart

You won’t miss your meat with this veggie combination. It’s a classic

Prep

  1. Make the pastry. By hand: sift the flour, salt and ginger into a bowl. Add the sugar. Cube the butter or butter/lard mix. Rub it lightly into the flour between your fingertips until it resembles fine breadcrumbs. Don’t over-work it. Add the egg yolk and two-thirds of the chilled water. Mix it in with a fork. Add as little extra water as it takes to make a dough that’s neither dry (it will crack when you roll it out) or sticky (hard to handle and a leathery finish). Pull it together very lightly with your fingers. Sit it on a piece of cling film. Press it down lightly into a disc. Wrap it well. Put it into the fridge to chill for at least 30 minutes. By machine: pulse the dry ingredients with the butter in a processor. Add the egg yolk and water gradually. Pulse it between additions. Stop and test with your fingers to check it’s not too dry. Roll, press, wrap and chill as above. You could make this a day ahead but let it return to room temp before use.
  2. Roast the butternut squash. Pre-heat the oven to 220C gas 7. Cut the squash with a serrated bread knife or sharp kitchen knife. Scrape out any seeds or fibre if appropriate. Peel the squash. Cut it into a few large chunks. Throw it onto a baking tray. Roll it in 1 tablespoon of the oil. Season lightly with salt and pepper. Roast it for 20 minutes or until tender. Remove and leave it to cool.
  3. Fry the onion and garlic. Heat ½ tablespoon oil and the butter in a frying pan. Add the onion, garlic, a pinch or two of salt and pinch of sugar. Fry, stirring gently for 5 minutes until soft and very lightly coloured. Remove and leave to cool.
  4. Bake the pastry tart blind. Pre-heat the oven to 190C/gas 5. Sit the pastry on a lightly floured board. Grease a 23 x 3 cm loose based tart tin. Roll the dough out in a circle (roll then quarter turn for an even shape) to fit the tin plus 5 cm extra all round. Roll the pin under the pastry. Lift it over and down into the tin. Support the edges with one hand. Press into the base and sides for a close fit without it cracking. Use spare pastry to fill any holes/breaks and save any extra for later repairs! Roll the pin over the top of the tart to neaten or leave an overhang. The pastry can shrink. Prick the surface lightly with a fork.

Cook

  1. Line the case with a piece of greaseproof paper to protect the base and sides. Fill it with baking beans or dry beans or rice to weigh it down. Bake for 20 minutes or until the edges are hardening up. Remove the beans and paper. Brush the base lightly with a little egg white.
  2. Bake for another 4 minutes. Remove. Sprinkle the hot base with finely chopped sage and the onion mix. Evenly place one-third of the squash, cubed and the sliced goat’s cheese.
  3. Using a stick blender or processor, blend the rest of the squash with the whole eggs, egg yolks, cream and season well with salt and pepper. Or mash with a fork. Stir in a little extra egg or milk if the mix is too thick to pour once blended.
  4. Pour the lot evenly into the tart case. Sprinkle very lightly with ground or grate fresh nutmeg.
  5. Bake for 30 minutes or until set and golden. Let it settle for 10 minutes before cutting.

 Plate

  1. Remove the outer ring and serve this hot or warm for slicing at the table. Or pack it up in the tin when cold to take for a picnic. If you’re staying in – serve with baby new or seasonal jersey royal potatoes and some good raw and textured tasty salads. Heading out – turn the cooled potatoes with some garlic mayo for potato salad. Enjoy with crusty bread and maybe some chilled cider or a sauvignon blanc.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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