Autumn Tart
Let's get cooking
A hearty tart of caramelised red onion, squash and kale - perfect for those cool autumn evenings.
Autumn Tart
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- Prep
- Prep. time 10 minutes
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- Total
- Cooking 45-50 minutes
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- Serving
- Serves 4
Ingredients
For the tart base
- 150g rye crackers
- 50g oats
- 4 tablespoons coconut oil, melted
- 2 tablespoons tahini
- 2 teaspoons mixed herbs
For the filling
- 1 red onion, halved and sliced
- 1 teaspoon olive oil
- ½ small butternut squash, cut into chunks and steamed until tender
- Large handful shredded kale
- 1 teaspoon paprika
- 1 teaspoon balsamic vinegar
- Black pepper and salt
- 100g Bute Island Original Cream Sheese
- 1 tablespoon cornflour
- 1 teaspoon mixed herbs
- 50g Bute Island Cheddar Style Sheese with Caramelised Red Onion
Directions
Get making!
- First make the base: place everything in a blender and whizz up until the crackers have broken down and the mixture comes together. Press into a 20cm loose-bottomed tart tin on the base and up the sides.
- Meanwhile heat the oil in a pan and cook the red onion for 5 minutes then add the squash, kale, paprika, balsamic vinegar and seasoning. Cook for a further 5-10 minutes until nicely caramelised.
- Whizz up the Cream Sheese and cornflour with 3 tablespoons water and herbs until smooth.
- Preheat the oven to 180 degrees C and bake the tart case for 10 minutes. Remove then spread the vegetable mixture over the base. Pour over the blended mixture then scatter over the chunks of Cheddar Sheese.
- Bake for 25 minutes until set and golden. Enjoy warm or chill in the fridge once cooled and eat cold.
You will need
THESE SHEESE PRODUCTS
You will need
