I made this recipe a few months ago and forgot about it, but saw it again when rummaging through recipe books this weekend. It was so nice the first time that I really wanted to add it to the mealplan as soon as I saw it again! We had it on Sunday and it was as good as I remembered.
The recipe comes from a cookbook called Vegie Food, but I did make a few changes to the quantities and ingredients. The orginal recipe calls for red onions, which I didn’t have this time, but it’d be a nice change. I used homemade pastry, but didn’t have to make it that day, as I’d frozen the leftover stuff from last time I made a pie (leftover pastry freezes really well, if you ever have any).
I served the tart with a side salad, and it was quite a light meal, as we weren’t that hungry – I’d add some nice crusty bread or potato salad or other side dishes to bulk it out a bit more if we were hungrier.
Butternut squash, feta and caramelised onion tart (serves 2, 57p per portion)
- 1/3 butternut squash, cut in chunks, skin on 33p (£1 /whole squash, Asda)
- 100g feta, cubed 38p (75p / 200g, Asda)
- 2 small onions, sliced thinly 6p (49p / 1kg, Morrisons, avg 17 in bag)
- 1 tbsp balsamic vinegar 6p (£1 / 250ml, Asda)
- 1 tbsp soft brown sugar 3p (£1.88 / 1kg, Asda)
- 1 tsp dried rosemary 3p (67p / 12g Asda)
- 1 1/2 tbsp vegetable oil 5p (£1.45 / 1lt, Tesco)
- A slightly larger than golf-ball sized lump of shortcrust pastry – think around 80g plain flour (3p) and 40g butter (16p) should easily make enough – method here.
Preheat the oven to 200C. Toss the chunks of squash in half the oil (I just roasted the whole squash and put the other 2/3 in the fridge for other meals) and season with salt and pepper. Roast for about 25-30 minutes, until tender and slightly charred on the edges, but not too burnt.
Meanwhile, heat the rest of the oil on a gentle heat in a high-sided frying pan. Add the onions and cook very gently for around ten minutes, stirring well and not letting it burn. Add the vinegar and sugar, and cook for another 15 minutes, keeping a close eye on it. When it’s all reduced, caramelised and sticky, take off the heat.
Preheat the oven to 200C again. When everything is cold, toss all the filling ingredients together. I took the skin off the squash here and cut it into smaller chunks, but the skin is edible and very nice – it’s just that Dave doesn’t like it much, so it’s your choice.
Roll out the pastry on a floured surface to make a thin round. Pile the filling in the middle and pull up the edges to make a very rough-looking pie, as pictured. Bake for around 30 minutes, until the pastry is golden brown and everything is heated through.
57p per portion of the tart. Serve with a side salad (50p for half a bag, 6p for a tablespoon of olive oil, 2p for teaspoon of balsamic vinegar) and it’s a tasty, healthy meal for only 86p.