Roasted squash and red onion tarte tatin
Last month almost 15 million people watched Andrew Smyth compete in the GBBO final. Despite missing out on the title to Candice Brown he won legions of fans!
Today he's baking live in the Lorraine Kitchen for the first time since the final, and kicking things off with a delicious yet simple roasted squash and red onion tarte tatin.
Ingredients800g butternut squash (the fattest, shortest one you can find)2 tbsp olive oil2 red onions1 tbsp salted butter70g soft dark brown sugar115ml red wine vinegar4 sprigs fresh thyme375g block all-butter puff pastry or ready-rolled (or make your own!)Semi-skimmed milk to brushSalt & pepper100g soft goat’s cheese (optional, to serve)
EquipmentLarge oven-proof saucepan (no plastic handles!), pastry brush
Preheat the oven to fan 180 C
Peel the squash and top and tail it. Retrieve the pan you’re intending to use and measure it up against the butternut squash. Cut the top part (not the bulb) of the squash off so that the bulb portion is half the diameter of the pan. This is because we’ll be arranging them in a fan pattern later on.
Cut the squash lengthwise in half and scoop out the seeds. Slice the squash lengthwise radially into ¾ cm wedges. They should be straight with a C shape from the bulb portion. Toss in 1tbsp of the olive oil in an ovenproof dish and season well. Arrange the wedges in a single layer and roast for 15 minutes on each side in the oven.
After turning the wedges, thinly slice the onions and add to your large ovenproof frying pan with the butter, 1 tbsp olive oil and dark brown sugar and simmer for 5 minutes, stirring occasionally.
Add the red wine vinegar and stripped thyme and simmer for a further 5-10 minutes until the sauce has reduced to a syrupy consistency and the onions are well softened. Remove from the heat and set the onions aside in a bowl.
Whilst the onions are simmering, roll out the pastry on a lightly floured surface to a circle slightly larger than the diameter of the pan and trim to this shape (use a dinner plate and pizza cutter if you have it). It should be about 3mm thick. Prick all over with a fork and put in the freezer to firm up.
Remove the wedges from the oven and arrange them in a fan shape in the bottom of the frying pan with the bulb portion around the edge of the pan. Overlap them slightly if need be. Scatter the onions and sauce over the top and press gently into the spaces in between the squash wedges and also on top. Take care not to disturb the position of the squash.
Immediately cover the hot filling with the circle of puff pastry and press it firmly down and tuck down the edges into the pan - it will defrost quickly. Prick all over with a sharp knife to help steam escape. Brush all over with a little semi-skimmed milk.
Return to the oven and reduce the temperature to fan 180 C for 40-45 mins until the pastry is golden and crisp.
Allow to cool for a few minutes then flip the tarte onto a serving plate. Scatter over the goat’s cheese just before serving and cut into generous wedges.