This recipe came about in truth from a big fridge and freezer clear out, as a way of using up a selection of random ingredients. I think the flavours of the sweet squash and slightly acidic onions work really well with the salty cheese… and who doesn’t love a crispy pastry crust!
It has to be said that this tart is a bit of an indulgence - definitely not one of the healthier recipes on the website! But sometimes we all need that little bit of comfort or extravagance in the context of a larger, healthy diet.
One of the beautiful things about this recipe is how versatile it is. As it is made from leftovers, you can adapt it to whatever you have in your fridge or cupboard at the time. I think sweet potatoes or even parsnips would work as a great alternative to the butternut squash, and feta cheese would make another really nice flavour combination.
Time to Make: 1 hour
Difficulty Rating: Easy
1/2 Large Butternut Squash OR 1 Small Squash
2 Large Onions
2 tsp Butter Plus a Little Extra for Brushing
2 tbsp Sugar (any but preferably soft brown)
5 tbsp Balsamic Vinegar
200g Blue Cheese (or any leftover cheese you want to use up)
1 Pack Filo Pastry (approx. 250g)
Salt and Pepper
- Peel and chop squash into relatively small shapes. Place in baking tray, drizzle with a good amount of oil, season and bake for 40 minutes at 180C.
- Chop the onion but not too small. Heat a splash of oil and 2tsp butter in a pan and add the onion.
- Add sugar to pan along with some salt, stir to dissolve.
- Cook onions on medium heat, adding balsamic vinegar after 5 minutes, and cook until reduced and sticky.
- Chop cheese into small, rough chunks.
- Line a baking dish or lasagne tray with 2 or 3 layers thick of filo sheets. Brush with a little meted butter .
- Bake for 5-10 minutes until starting to turn golden – Careful not to burn!
- Assemble ingredients inside filo shell in whatever order you fancy – I did squash, onion, cheese – and top with the remaining fill sheets.
- Brush the top with some more melted butter, and cook until golden and crispy for 20 minutes at 180C.