INGREDIENTS

Butternut & Blue Cheese Tart:

• 500 g cubed butternut
• a glug of olive oil
• salt and black pepper, to taste
• 1/3 cup of jalapeno chillies, roughly chopped
• a large knob of butter
• 1 egg, whisked
• 130 g blue cheese, crumbled 
• 3 sprigs of fresh rosemary, leaves removed
• a pinch of dried chilli flakes (optional)
• 1 red onion, finely chopped
• 250 g shortcrust pastry

For The Salad:

• 125 g fresh rocket 
• a handful of pumpkin seeds, toasted
• a handful of sunflower seeds, toasted
• 2 ripe pears, cored and sliced
• ½ red onion, thinly sliced
• Olive oil
• Balsamic vinegar

METHOD

• Preheat the oven to 180°C.
• Put the butternut and rosemary into an oven tray.
• Drizzle with olive oil, add a sprinkling of dried chill flakes and season with salt and black pepper.
• Roast the butternut in the oven for about 25 to 30 minutes.
• Once the butternut has started caramelising and is cooked through and golden, remove from the oven and set aside.
• Next, heat a frying pan then add a glug of olive oil and the butter.
• Sauté the onions over a low temperature until they are really soft and delicious.
• Place the shortcrust pastry inside a round 30cm baking tin, making sure it’s firmly pressed onto the bottom and sides of the tin. Cut off any excess pastry.
• Using a fork, prick the surface of the pastry - this will allow air to escape when you blind bake it.
• Put the pastry into the oven at 200 °C and bake until golden - about 12 minutes.
• Whisk the egg, then add the cooled onions and season to taste.
• Evenly spread out the onion and egg over the baked pastry.
• Add the roasted butternut.
• Sprinkle over the blue cheese and pop the tart into the oven and bake for 15 minutes at 200°C.
• Allow cooling slightly, before slicing.
• Serve with the Rocket and Pear salad.

The Salad

• Combine all the ingredients and toss to coat in the dressing before serving.

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