Torta salata con zucca butternut, formaggio di capra e cipolla

Ingredienti

• 1 Butternut Squash
• 1Bulb Garlic
• 3 Onion
• 1x 570g Jar Butter Beans
• 100 g Butter
• 3Sprig Thyme
• 125 g Soft Goat’s Cheese
• 150 ml Water
• 300 g Puff Pastry
• 1 Egg

Preparazione

1. 1

   Preheat your oven to 200°C.

2. 2

   Peel and dice the butternut squash into roughly 3cm pieces. Cut the top off the garlic bulb and wrap in tin foil. Place both the squash on a lined baking tray then drizzle with oil, salt and pepper. Add the garlic and slide into the oven for 30 minutes.

3. 3

   Meanwhile, finely slice your onions. Melt the butter in a large, oven proof saucepan over a medium low heat, add the onions and thyme leaves, then cook for about 20 mins until soft and sticky. If you don't have an oven proof saucepan, do this in a frying pan and transfer to a baking dish later in the recipe.

4. 4

   Once the squash has cooked, remove from the oven and add to the saucepan with the onions, then squeeze in the roasted garlic and water. Tip in the beans along with their juice along with the goat cheese. mix gently until combined - taste and season with salt and pepper.

5. 5

   Measure and cut a circle of puff pastry using the saucepan/baking dish as a guide.

6. 6

   If using a baking dish, pour the content of the saucepan into the dish and top with the circle of puff pastry. If using an oven safe pan just pop the pastry over the filling. Brush with a beaten egg.

7. 7

   Place the dish in the oven to cook for 30 mins, until the pastry is golden brown. Remove and allow to rest for 10 mins before serving alongside a vinaigrette dressed salad.