Butternut Squash Tart Tatin

ingredients

• 1 large butternut squash, peeled

• Ready-to-roll puff pastry

• Olive oil

• 3 tsp Cajun seasoning

• 1 tsp salt

• 1 tsp black pepper

• 2 tbsp honey

• Small handful of sage, finely chopped

• 100g soft goat’s cheese

• 4 shallots, chopped

• 2 tbsp butter

• 3 tbsp balsamic vinegar

• 2 tbsp sugar

• 1 egg beaten

Method:

1

Preheat the oven to 180C/gas mark 6. Cut the squash lengthways in half. Scoop out the seeds using a spoon and discard. Cut wedges of the squash lengthways (about half an inch thick). Place evenly on a baking tray and coat in a good amount of olive oil. Season with salt, pepper, Cajun seasoning and roast for 20 minutes. 2

To make the caramelised shallots, place a frying pan on medium to high heat. Add the butter allowing it to melt, and add the shallots. Season with salt and pepper. Sauté for about 5 minutes until softened. Next, add the sugar and balsamic vinegar. Reduce the heat to medium and cook for a further 15 minutes. If the shallots start to stick add some water. Once fully reduced, remove from pan and set aside. 3

Remove your squash from the oven and allow to cool. Line a baking tray with parchment paper. Arrange the squash slices in an even square shape (around the size of the puff pastry). Leave as little gaps as possible. 4

Next scatter the goat’s cheese evenly over the squash, followed by a sprinkling of sage. 5

Lay the puff pastry completely over the squash. Using the back of a fork, press down on the pastry sides to create a crimped edge that will also seal it. With a pastry brush, brush the beaten egg evenly over the pastry. 6

Place in an oven at 180C/gas mark 6 for about 25-30 minutes or until the pastry is golden brown and puffed up. 7 Using another lined baking tray or large plate, place on top of the tart. Now flip the tart onto the other tray so that the squash is facing upwards. Scatter the caramelised shallots over the top and serve.