1 x butternut squash, approximately 750g in weight
6 medium onions, in the skin
1 x 500g all butter puff pastry block
250g Cropwell Bishop Stilton (or blue cheese of your choice)
6 tbsp mayonnaise
2 tbsp extra virgin olive oil
150g watercress, roughly
75g toasted pine nuts
Pre-heat the oven to 200C.
Cut the squash in half and place into a baking tray, then drizzle with a little olive oil and salt and pepper.
Add the onions in the skin.
Roast for 45 minutes to 1 hour until the squash is cooked and you can run a skewer through the onions with no resistance.
Once cooked remove and cool, then reduce the oven temperature to 180C
Next roll out the pastry into a large square and dock well with a fork.
Transfer the pastry to the pre heated oven at 180c for 20 minutes, so the pastry is half cooked and then remove from the oven.
Break up the cheese into a bowl and add the mayonnaise.
Peel the squash and break into 2-3cm pieces, roughly then dot over the pastry.
Carefully peel the onions to reveal the soft sweet flesh, then cut in half, then quarters and place over the squash.
Dot over the blue cheese dressing all over the onions and squash, and then season well with ground black pepper and drizzle a little extra virgin olive oil.
Place the tray back into the oven and cook for approximately 20 minutes until the pastry is cooked.
Whilst that is cooking, run a knife trough the watercress.
Remove the cooked tart from the oven and serve on a chopping board.
Sprinkle over the pine nuts and serve with the watercress.