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APPLEWOOD CHEDDAR TART TATIN


This delicious all butter puff pastry tatin is relatively easy to prepare with a great wow factor on presentation. Serve with a tangy relish or chutney such as ‘Boxing Day relish’ or sun-blushed tomato and chilli sauce to pick up the sweet and savoury notes in the dish.


 600g organic butternut squash  3 tbsp olive oil 1 tbsp honey  Salt and pepper 30g pumpkin seeds 2 medium red onions (approximately 300g), peeled and finely sliced


 250g all-butter puff pastry 160g smoked Applewood cheddar


1 Preheat oven to 170°C. Peel and cut the butternut squash into 1 1


/2


2 Roast for 25-30 minutes or until just cooked through and taking colour.


cm cubes then


baste with 2 tablespoons olive oil and the honey. Season with salt and pepper.


3 In a small pan sauté the sliced red onion with the remaining olive oil on a gentle heat for approximately 10 minutes until beginning to caramelise and turning a rich burgundy colour, then set aside.


4 Grease and line the baking dish/flan mould with baking parchment so it slightly overlaps the sides, evenly scatter on the pumpkin seeds.


5 Cut the applewood cheddar into thin slices (approximately 2 1


mm thick) and evenly cover the bottom of the dish over the pumpkin seeds.


/2


6 Meanwhile on a floured surface carefully roll the puff pastry to the shape of the dish/flan mould and allow 1 the filling.


/2


8 Now finish assembling the tatin: evenly layer the butternut squash on top of the


cm to overlap


7 Let the pastry rest for 5 minutes and re-set the oven temperature to 200°C.


smoked applewood cheddar. Then spread on the caramelised red onion. Finally place the puff pastry on top evenly so that all the filling is enveloped with a little overlapping.


9 Bake at 200°C for 25-30 minutes or until the pastry has risen and is crisp and golden.


10 Take out of the oven, allow to rest for 2 minutes then turn over on serving dish to expose the lovely caramelised cheese.


Mark Evans, Tierra Kitchen


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