Layers of roasted butternut, caramelised onion, Cheddar and Parmesan cheeses, and loads of recent thyme make this tart a winner.
2 medium onions, halved and sliced thinly
1 massive butternut, peel and sliced into 1 cm rounds
four lengthy strands of recent thyme
three Tbsp butter for the onions
Garlic salt for sprinkling over the butternut
Olive oil for roasting the butternut
120 g Cheddar cheese, grated finely
80 grated Parmesan
220 g creme fraîche
1 Tbsp further picked thyme leaves
2 further massive eggs
Salt and pepper to style
1 packet frozen puff pastry, thawed
Flour for dusting the pastry board
Butter for greasing the pie dish
Preheat oven to 220℃.
Grease a 24 cm (or thereabouts) pie dish with butter.
Simmer the thinly sliced onions in butter with the thyme sprigs on a really low warmth for about 30 minutes till nicely caramelised however not burnt. Take away the sprigs.
Evenly oil the oven pan and lay out the butternut rounds, dunking them on each side so they’re nicely coated in olive oil. Season with garlic salt.
Bake them for about 40 minutes till evenly browned and mushy.
In a bowl, combine the grated cheeses and add 2 overwhelmed eggs and the creme fraîche. Stir in 1 Tbsp picked recent thyme leaves (or frozen) and salt and pepper to style. (See TGIFood Tip under for frozen thyme.)
Roll out the puff pastry on a floured board. Place your dish on it and minimize a broad ring about three cm wider than the perimeter of the dish. Raise the minimize spherical of pastry over the dish and lay it in neatly. Press it over the perimeters and edges and trim off the surplus with a knife. Prick the bottom throughout with a fork.
Blind bake the pastry in a 220℃ oven for 10 minutes. Take away and press down any overvalued elements with the again of your knuckles, gently.
Scatter all of the cooked onions over the bottom of the pie dish. Lay out one layer of cooked butternut on high of the onions. Sprinkle with salt and pepper. Pack half of the cheese combine onto this, evenly. Lay out one other payer of butternut and high with the remaining cheese combine.
Bake for 40 minutes. Depart to chill barely earlier than serving, however serve scorching.
TGIFood Tip: Contemporary thyme leaves freeze superbly. In case you retailer the sprigs in a sealed container, after which shake the bunch of frozen sprigs over your bowl, the leaves will fall into the bowl fairly magically. It’s my favorite kitchen trick.
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