-1 medium butternut squash, peeled, de-seeded and cut into small cubes
-2 tablespoons olive oil
-2 red onions, thinly sliced
-200g goat cheese (or other soft cheese such as brie), broken up
-1 tablespoon butter
-1 roll all-butter puff pastry (or non-dairy equivalent)
-Salt and pepper to taste
-300ml single cream
-Fresh thyme leaves (optional)
1) Heat oven to 200°C. Place squash in baking tray, coat with olive oil and season to taste. Roast until golden brown and cooked through – approx. 20 minutes.
2) Meanwhile, melt butter in frying pan. Caramelize onion slices until softened and lightly browned. Season with a little salt and pepper to taste.
3) Line a deep pie dish with puff pastry. Fill with roasted squash and caramelized onions, and spread cheese pieces around.
4) Beat cream, eggs, seasoning and thyme (if using) together. Pour over prepared filling and bake at 210°C until custard is set, approx. 40 minutes.
This tart can be served hot or at room temperature, and can be made in individual portions for ease of serving. It’s rich and tasty, and your guests are sure to love it!
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