WEEKEND FOOD Butternut, Caramelised Onion + Feta Tart

JML

School holidays are looming and since we're just started house renovations, we'll be staying at home. This is going to mean lots and lots of cooking. I'll be running a canteen in fact. On the plus side, there will be time to play around with new ideas for our gorgeous Autumn/Winter food.

Along with many others, one of the things I like doing least is peeling butternut squash. I'm convinced I'm going to slice a finger off one day soon. Our clever Veg Box Company is now supplying pre-cut butternut so I ordered two bags last week to lower my risk of injury. Coincidentally we also saw a demonstration by our local foodie store Cookin (we have all of life's essentials here in Nottingham Road) of a Cuisipro extra wide peeler which peels butternut like you would do a carrot. Happy days.

Although most of what we cook at home is 'functional' rather than 'pretty' food, with the right equipment it's amazing how easy it is to morph functional into pretty. I'm totally in love with my new 'tart tin' from Clicks, no less.  I usually make a quiche at the weekend and often use up leftovers, which can make them quite 'innovative'. Think leftover bobatie, for example. We're lucky the boys arn't fussy eaters (they were never given any choice) and they quite enjoy guessing what the fillings are.

So with easy butternut, my fab new tart tin and some good pastry I spiffed up our normal quiche for last weekend's  Rugby Derby picnic.  As 'mortar' for the foundations - you can see we are in building mode - I used caramelised onions which worked well with our favourite Gourmet Greek feta. I got the basic idea from the Australian SBS foodie website and was quite pleased with the results. Since the pastry quantity was enough for two tarts, I'll be able to magic up another one this weekend with whatever is left over in the fridge. Smart Tart Surprise.

JML

Butternut, Caramelised Onion + Feta Tart with Parmesan Pastry

For the pastry:

225g All purpose flour
150g cold butter
2 1/2  tbsp iced water
Good pinch salt

Add 50g parmesan/pecorino cheese to make it into parmesan pastry

Method:

1. Place flour, cheese and salt in mixing bowl and rub in the chilled butter with your fingertips until you have breadcrumbs.
2. Sprinkle the iced water over and chop into the 'breadcrumbs' with a round-tipped knife. 
3. Bring the mixture together with your fingers until you have a smooth pastry. Knead all together briefly. The pastry should be soft but not sticky.
4. Wrap in clingfilm and rest for at least 30 minutes in the fridge or longer. I freeze whatever is leftover.

For the Tart:

500g peeled, diced butternut

1 large red onion, sliced

2 large yellow onions, sliced into thin rings

2 tbsp olive oil

Large knob of butter

250g cherry tomatoes

150g drained feta

Fresh basil, marjoram or origanum 

Method for tart:

1. For the caramelised onions: Put the sliced yellow onions in a saucepan with a good knob of butter and 1 tbsp olive oil. On a low heat cook gently for about 1 hour until onions melt. Make sure you keep the lid on and check occasionally to see that they are not sticking on the bottom.
2. For the filling: With 1 tbsp of olive oil place the butternut, red onions and cherry tomatoes on a roasting tin and roast for about 30 minutes in a 220C oven. I use garlic oil for added flavour and season well. Make sure not to over-caramlise (ie burn) the red onions. Double layer your vegetables so as to keep some without roasted colour, for presentation purposes mainly. 
3. Roll out the pastry and carefully place, with your rolling pin, over the tin. My tin is 10 x 34cm with a removable base. Use your fingertips to work the pastry into all the contours. Trim the edges with a knife and trust that the pastry will shrink to the wavy shape, which it will! Prick the base with a fork to prevent bubbles.
4. Cut out some baking paper to act as a 'safety blanket' for the tart base and then line placing some ceramic baking beans or any large dried beans on top and then bake blind for 15 minutes.
5. Remove the beans and paper and bake for another 10 minutes until the pastry is golden brown.
6. When the pastry case has cooled down in the tin, gently take it out and cool further on a rack. Make sure your tin has a removable base otherwise this step will be impossible. I have learnt from hard experience on this one.
7. Once the caramelised onion has cooled down, spread it evenly over the tart base.
8. Carefully arrange the roasted vegetables over the onion, heaping them up to look 'bounteous'.
9. Crumble the feta over the vegetables and snip either some basil, marjoram or origanum over the top for both taste and garnish.

Feel proud of your efforts. I certainly was.