Butternut and onion tartlets

A classic combination that evokes an autumn feel.

Makes 6 tartlets • Preparation time: 30 minutes Baking time: 1 hour • Oven temperature: 200°C

• 1 medium butternut

• 2 onions, cut into 1cm-thick slices

• 30ml olive oil

• nutmeg

• 4 sprigs thyme

• 250g bacon bits, fried to a crisp

• 3 eggs

• 250ml cream

• 400g puff pastry, defrosted

• creamy blue cheese (optional)

1 Preheat the oven. Peel the butternut and cut into bite-sized cubes. Arrange with the onion slices on a baking tray, drizzle with the oil and season with salt and pepper and the nutmeg and thyme. Bake for about 30 minutes or until cooked through with slightly charred tips.

2 Meanwhile, roll open the pastry on a clean work surface and cut into 6 squares. Line 6 tartlet pans or the cavities of a giant muffin pan with the pastry, allowing the corners to hang over the edges, and prick with a fork. Place a sheet of baking paper on the bottom of each pastry case and add a layer of dry beans. Now blind-bake the pastry cases for about 15 minutes. Remove the paper and beans and bake for a further 5 minutes.

3 Divide the cooked vegetables and bacon bits between the pastry cases. Whisk the eggs and cream, season with salt and pepper and pour carefully over the vegetables in the pastry cases, ensuring that the custard does not run under the dough. Bake for about 25 minutes or until just cooked. Serve while still hot, with or without crumbled blue cheese for added oomph!