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Butternut squash, halloumi and caramelised onion tart

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Ingredients

Adjust Servings:
500g frozen diced butternut squash
1/4 tsp mixed spice
1 tbsp olive oil, plus extra for brushing
2 small red onions, finely sliced
1/2 tsp dried thyme
2 tsp brown sugar
4 large free-range eggs, beaten
100ml semi-skimmed milk
75g halloumi cheese, grated
4 sheets filo pastry
TO SERVE
25g pecans, crumbled
1 tsp dairy-free butter
Small handful of sage leaves
Green salad (optional)

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Butternut squash, halloumi and caramelised onion tart

The caramelised red onions pair beautifully with the butternut squash and the sweetness helps to balance out the saltiness of the halloumi and the richness of the egg.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Tip the frozen butternut squash into a roasting tin and toss with half a tablespoon of olive oil, the mixed spice and plenty of seasoning. Bake in a preheated oven at 200C for 35 minutes or until the squash is starting to caramelising but is still holding its shape.

    2. Meanwhile, heat the remaining olive oil in a frying pan and sauté the red onion gently for 25-30 minutes, adding the thyme halfway through and a splash of water if it starts to catch. Stir in the sugar and cook for 10 minutes more until nicely caramelised. Season and set aside.

    3. Crack the eggs into a jug and lightly beat with a fork. Stir in the milk and set aside.

    4. Brush a quiche tin with olive oil and cover with one sheet of filo pastry, so it overhangs the edge. Brush with olive oil and repeat with three more sheets of filo, brushing with more oil as you go.

    5. To layer the tart, spoon the butternut squash mixture into the centre, and top with the caramelised red onions. Pour over the beaten egg and the grated halloumi. Roll the overhanging pastry up to create a little border and brush with olive oil.

    6. Bake the tart in a preheated oven at 180C for 35 minutes or until the filling is set and the filo pastry is golden.

    7. For the garnish, toast the pecan nuts in a dry frying pan, shaking occasionally, until smelling fragrant, but not burnt. Remove and set aside.

    8. Heat the butter in the same pan over a medium-high heat. Add the sage leaves and fry for 15-20 seconds, or until they look translucent. Remove from the pan using a slotted spoon and drain on kitchen paper.

    9. Top the tart with the crispy sage leaves and toasted pecans before cutting into slices. Serve with a green salad.

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