Helloo everyonee !!
Food food food, is there anything better ? Here’s one of my fave dinners that me and my mum make – so filling, so tasty, the new pizza maybe ?
2 Large Red and White Onions
1 Tsp Brown Sugar
2 Tsp Balsamic Vinegar
125 g Flour
60g Cold and cubed Soya Butter
1 Egg Yolk
1-2 Tbsp Ice Water
Pinch of Salt
Beans for Blind Baking
1/2 Butternut Squash
2 Handfuls of Spinach
Chunks of Feta
1. Slice onions thinly and add to a hot pan with coconut oil. Add sugar and a dash of balsamic vinegar, and then turn the heat down to allow the onions to simmer away nicely for an hour or so – the longer the more caramely-sweet and soft they are ! Stir these every 15-30 mins.
|they should like this at the end, but we’re jumping the gun here 😉
2. As your onions are sweating away, take a food processer or whisk to prepare making the shortcrust pastry .
Add the flour and butter, processing for 30 seconds until the mixture looks like coarse breadcrumbs.
3. Add the egg mixture and pulse to mix it all in slowly – no over pulsing or whisking here please !
4. Add the water a tablespoon at a time, this is because you may need between 1-2 tablespoons so by adding it slowly you can get the correct consistency. Pulsing it after each tablespoon, you can see whether your mixture looks like it is about to stick together – perfect mixing guys, well done !
5. Turn the mixture out onto a hard surface or into a ceramic bowl, and shape to a flat round – or a ball basically. Place in a plastic bag and allow to chill for over 20 mins in the fridge.
6. Now pre-heat your oven to 180c/350f, and begin to prep your toppings. We decided to have Butternut Squash, Avocado, Pumpkin Seeds and feta for mum.
For butternut squash, “cut it into half and then quarters, and spoon or cut out the pulp. Make sure you tell your readers that Lauren” said Mum – duly noted.
I would pre-bake the squash also before you assemble, 35 minutes should be fine and leave in until assembling.
7. It’s probably been enough time now for your pastry to chill now and are about as hungry as me so let’s get making.
Flour out your surface – I suggest something you can clean easily and not wood – line your tray or plate with baking paper and roll to fit. Cut into four equal squares and transfer to the tray.
8. Once on the sheet make an edge so the sides puff up and create a barrier. Cut squares of foil or baking paper to fit each tartlet and fill with beans to blind bake. Bake for 15 minutes.
9. Take your tarts out the oven – hopefully not as brown as ours ! – remove the beans and put aside they are very hot. Return to the oven for 5-10 minutes until golden brown.
10. Now for your filling. I would suggest the onions be your base and then go crazy, pile your tartlet high !
Bake until everything is hot and soft, your squash should already be mostly cooked so 10-15 minutes is perfect timing.
and voila, dinner is served !
This is one of my fave treat dinners and it always so yummy, the pastry is my favouite part I end up having the biggest edges of pastry.
You can also make this into one big flan, they are also great for sharing and as a leftover lunch or dinner.
Let me know what you’d have on your tart or flan, and whether you’ve made this recipe !
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|so kind, and look they like the recipes too !
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Lots of Love,