Butternut & Blue Cheese Tart


Butternut & Blue Cheese Tart:
500 g cubed butternut
a glug of olive oil
salt and black pepper, to taste
1/3 cup of jalapeno chillies, roughly chopped
a large knob of butter
1 egg, whisked
130 g blue cheese, crumbled
3 sprigs of fresh rosemary, leaves removed
a pinch of dried chilli flakes (optional)
1 red onion, finely chopped
250 g short crust pastry

For The Salad:
125 g fresh rocket
a handful of pumpkin seeds, toasted
a handful of sunflower seeds, toasted
2 ripe pears, cored and sliced
½ red onion, thinly sliced
Olive oil
Balsamic vinegar

Butternut & Blue Cheese Tart

This tart is great for a lazy meatless Monday summer’s evening. Serve it with the rocket salad, to cut through the richness of the blue cheese.


Butternut & Blue Cheese Tart

  • Preheat the oven to 180°C.
  • Put the butternut and rosemary into an oven tray.
  • Drizzle with olive oil, add sprinkling of dried chill flakes and season with salt and black pepper.
  • Roast the butternut in the oven for about 25 to 30 minutes.
  • Once the butternut has started caramelising and is cooked through and golden, remove from the oven and set aside.
  • Next, heat a frying pan then add a glug of olive oil and the butter.
  • Sauté the onions over a low temperature until they are really soft and delicious.
  • Place the short crust pastry inside a round 30cm baking tin, making sure it’s firmly pressed onto the bottom and sides of the tin. Cut off any excess pastry.
  • Using a fork, prick the surface of the pastry – this will allow air to escape when you blind bake it.
  • Put the pastry into the oven at 200 °C and bake until golden – about 12 minutes.
  • Whisk the egg, then add the cooled onions and season to taste.
  • Evenly spread out the onion and egg over the baked pastry.
  • Add the roasted butternut.
  • Sprinkle over the blue cheese and pop the tart into the oven and bake for 15 minutes at 200°C.
  • Allow to cool slightly, before slicing.
  • Serve with the Rocket and Pear salad.

The Salad

Combine all the ingredients and toss to coat in the dressing before serving.