ingredients
For the tart:
1 medium butternut squash, peeled, deseeded & cut into small cubes
2 tbsp Borderfields Gold Infusions Aromatic Thyme Cold Pressed Rapeseed Oil
Sea salt flakes & freshly ground black pepper
100g red onion chutney
200g Stilton, crumbled
3 free range eggs
150ml double cream
150ml crème fraiche
Green salad, to serve
For the rapeseed oil pastry:
2½ tbsp Borderfields Gold Cold Pressed Rapeseed Oil
3½ tbsp cold water
1 egg
175g plain flour, plus extra for dusting
A pinch of salt
Preheat the oven to 190°C/170°C fan
method
Toss the squash in a bowl with the Borderfields Gold Infusions Aromatic Thyme Cold Pressed Rapeseed Oil and a pinch of salt and black pepper. Spread out on a baking tray and roast in the preheated oven for 20 minutes, or until lightly browned, turning once. Set aside to cool.
To make the pastry, beat together the Borderfields Gold Cold Pressed Rapeseed Oil, water, and egg. Combine the flour and salt into the mixture until it forms a soft dough. On a floured work surface, roll out the pastry to roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining the tin, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes.
Reduce the oven temperature to 160°C/140°C.
Line the pastry case with baking parchment, fill with baking beans and cook for 8 minutes in the preheated oven. Remove the beans and paper and cook for a further 5 minutes.
Spread the chutney over the pastry base, scatter the butternut squash on top and dot with the Stilton.
Whisk together the eggs, cream and crème fraîche in a mixing bowl and season with a little salt and pepper. Carefully pour the mixture over the squash and Stilton in the quiche tin. Cook in the oven for about 30- 40 minutes, or until the egg mixture has set. Remove the tart from the oven and allow to rest a little before removing from the tin. Keep warm or allow to cool to room temperature.
Serve with a green salad.
