Recipe - Squash and Red Onion Upside Down Tart

[Guest guest]

I did this for our Christmas dinner this year, it was very good but made

masses, we were eating leftovers for days, I finally made a soup by throwing

in the leftover veg and adding some miso and it was delicious! Oh, and I

didn't bother with the " upside down " part, it just had the makings of

" disaster " written all over it for me!

 

Carolyn (England)

 

* Exported from MasterCook *

 

Squash and Red Onion Upside Down Tart

 

Recipe By :Ruth Watson

Serving Size : 0 Preparation Time :0:00

Categories : Festive Main Dishes

Tried and True Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 lb squash -- peeked, deseeded and cut into bite size

chunks

olive oil

4 large tomatoes -- cut in half horizontally

2 ounces butter

4 red onion -- peeled and cut into sixths through the

root

6 cloves garlic -- peeled and finely chopped

1 red chilli -- deseeded and finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons poppy seeds -- or nigella

1 package ready rolled fresh puff pastry -- 375g

1 small egg -- whisked with 1 tbspn cold water

 

Preheat oven to 220C/Fat 200C/Gas 7.

 

Scatter squash on baking tray, add little oil and toss to coat. Arrange in

single-ish layer then roast 10-15 mins. About 2 mins before squash is

ready, add tomatoes, cut side down. Remove tray from oven and leave

everything to cool. Turn off oven.

 

Put olive oil and butter in a frying pan and add onions, garlic and chilli

and fry 7-8 mins, stirring frequently. Stir in the coriander and cumin and

fry 1 minute, stirring constantly then stir in the poppy seeds. Remove from

heat. Scrape contents to join the squash and tomatoes - mix everything

together then arrange in a single layer. Leave to cool.

 

Roll out pastry to fit the baking tray. Lay the pastry sheet over the

vegetables then trim off all the surplus. Refrigerate the entire ensemble

for at least 30 mins.

 

Brush pastry with egg and water, then put tart in oven and bake 20 minutes

(or 10 mins longer if has been in fridge for a while), checking halfway

through that the pastry isn't browning too quick. The tart is ready when

the juices are bubbling around the edges and the pastry is a dark golden

brown.

 

To serve, have the board ready and an attractive, thick cloth. Now, stretch

the cloth across the baking tray and gripping it firmly at either end,

quickly invert the tart and place it on the waiting board. You can either

serve it as it is for a rustic look or transfer it to a dish.

 

Description:

" Featuring soft slightly candied squash and savoury onions, this tart

makes an excellent vegetarian main course "

Source:

" Sainsbury's Magazine December 2006 "

S(Formatted for MC9):

" ziggydusty, January 2007 "

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[Guest guest]

, " Carolyn " <veggiekat

wrote:

>

> I did this for our Christmas dinner this year, it was very good but

made

> masses, we were eating leftovers for days, I finally made a soup by

throwing

> in the leftover veg and adding some miso and it was delicious!

Oh, and I

> didn't bother with the " upside down " part, it just had the makings of

> " disaster " written all over it for me!

>

 

By that, do you mean you just didn't do the flip part?

Or did you rather use the pastry as a shell, like a pie?

 

 

-Erin

www.zenpawn.com/vegblog

[Guest guest]

Hi, sorry Erin, yes I meant I didn't do the flip part, have never been one

for tossing pancakes so didn't fancy giving this a go, particularly as

didn't like the idea of Christmas dinner ending up all over the floor or

kitchen counters! I just cut a portion of the pastry lid for everyone and

served that with the vegetables - or in my case didn't, as I don't eat

pastry.

 

 

Carolyn

 

 

 

_____

 

 

On Behalf Of Erin

07 January 2007 00:14

 

Re: Recipe - Squash and Red Onion Upside Down

Tart

 

 

 

 

By that, do you mean you just didn't do the flip part?

Or did you rather use the pastry as a shell, like a pie?

 

-Erin

www.zenpawn.com/vegblog