Butternut, Goat’s Cheese and Rosemary Tarte Tatin
Autumnal flavours and golden colours make this a perfect light lunch at this time of year.
Serves eight as a starter, four as a main course.
1 small butternut squash, ends trimmed
3 small shallots sliced lengthways
1 tbsp olive oil
1 tsp finely chopped rosemary leaves, plus 1 whole sprig
2 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
45g caster sugar
150g goat’s cheese log (with rind), cut into 1cm-thick discs
350g ready-rolled all-butter puff pastry
Slice the squash lengthways, discard the seeds and then slice in to half moons roughly 0.5cm thick. Put in a bowl with the shallots, garlic, chopped rosemary, oil and seasoning. Toss to coat.
Heat a 24cm nonstick, oven-proof frying pan on a medium-high flame. Melt the sugar in the pan until it turns to semi-dark caramel and then take off the heat. Allow to cool a little, then lay the sprig of rosemary in its centre. Arrange the squash slices around the rosemary in a circular pattern, overlapping with the shallots and discs of cheese until the pan is filled. Spoon over any rosemary and garlic left in the bowl.
Cut the pastry in to a rough circle big enough to fit over all the squash in the pan, lay it on top and prick all over with a fork. Bake in a 190C oven for 50 minutes until the pastry is golden. Allow to cool for 20 mins, then place a large plate on top and carefully turn the pan and plate upside down to turn the tart over. Serve warm with a herby dressed salad.