Autumn's here again and we've been blessed with a fantastic squash crop. We love them all, but probably my favourites are the Red Onion Squashes, which are dense fleshed and slightly nutty flavoured. Paired with the goats cheese, sage, honey and cranberry, you get a delicious tart with some lovely Autumnal and Winter flavours.
1 sheet Puff Pastry
1 medium sized Red Onion Squash (approx. a kilo) Baked until soft
1 block of Goats Feta
2 medium Eggs
150ml Double Cream
1 handful Cranberries
5 sprigs sage
Salt and Pepper to taste
Preheat fan oven to 180*
Take one sheet of puff pastry, put on a floured baking tray and score a 2cm border around the edge
Finely chop half the sage
Crack the 2 eggs in to a bowl, pour in the cream and the finely chopped sage and whisk with a fork. Crumble half the feta and stir gently.
Finely slice the squash
Pour some of the egg and cheese mixture on to the pastry, and spread up to the edge of the border.
Arrange the squash slices over this and then pour the rest of the egg mixture over the top.
Crumble the rest of the feta over the top and bake in the oven until the pastry border has risen and is light golden brown. Scatter the cranberries and drizzle the honey over, put back in the oven. Turn the oven down to 140* and bake for a further 15 minutes or so.
Remove from the oven and scatter with fresh sage leaves
And enjoy with a salad and glass of cold Val Beylie Demoiselle (a white Bordeaux)