Roasted Butternut Squash Onion Tomato And Feta Tart Recipes

Steps:

• Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
• Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
• Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
• Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
• If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
• To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
• When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
• To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

Steps:

• Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• Fit dough into an 11-inch tart pan with a removable fluted rim.
• Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice.
• Bake shell in middle of oven until edge is pale golden, about 20 minutes.
• Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• Leave oven on.
• Cool shell in pan on a rack.
• Halve squash and scoop out seeds.
• Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh.
• In a food processor purée squash.
• Add whole egg, egg yolk, and cream and blend well.
• Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• Sprinkle bread crumb mixture evenly over filling.
• Bake tart in middle of oven 40 minutes, or until filling is set.
• Cool tart in pan on rack 10 minutes and carefully remove rim.

Steps:

• Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
• In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
• Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
• Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
• Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.

Steps:

• On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.