Makes one tarte
2½ cup
s peeled and 2 cm-cubed butternut squash
2 tablespoons extra virgin olive oil
3 tablespoons maple syrup
½ teaspoons fleur de sel
6 grinds black pepper
1 small red onion, sliced thinly
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Toss the butternut squash cubes with the olive oil, maple syrup, salt and pepper. Lay them out on a single layer across two-thirds of one side of the baking sheet. In the same bowl, mix the onions with any remaining seasoning before spreading them across the remaining one-third of the tray. Roast for 20 to 30 minutes until the butternut gets browned and becomes soft and mashable. The onions should be fully cooked and caramelized.
Once removed from the oven, use the back of a fork to mash together the butternut pieces to form a rough purée. Mix with onions.
TARTE
Butternut mash
Roasted red onions
2 sheets store-bought puff pastry
1 Boursin Garlic and Fine Herbs cheese (5.2 oz or 150 g)
1 egg yolk whisked with 1 tbsp cold water to make an egg wash
Preheat the oven to 375 F.
Defrost the puff pastry according to the instructions on the box and then roll it out to 3 mm thick on a sheet of parchment paper. Place the largest round plate possible. Do this for both top and bottom.
Using a spatula, spread the Boursin across the entire surface of the first sheet of pastry. Continue by spreading the butternut mash over that. Break up the roasted onions and sprinkle evenly across the surface. Cover with the second sheet of pastry centred over the top.
Carefully put and transfer the whole thing to a baking tray. Generously bush the top pastry with the egg wash. Place in the fridge for 20 to 30 minutes or until the pastry is once again nice and firm.
Use a small glass to make a light imprint in the very centre of the top sheet of pastry. This is will help be your guide as you shape the “sun rays.” Using a knife, cut approximately 24 “rays” around the circle, cutting through all the layers from the edge of the indent in the centre, to the edge of the pastry circle. Carefully lift each ray and twist clockwise 3 to 4 times before placing back down on the parchment. Note: This step is infinitely easier when the pastry is cold!
Bake in the oven for 20 to 30 minutes or until the pastry is crisp and turns a deep golden brown. Allow to cool for 5 minutes before serving or cool completely and then reheat for 5 to 10 minutes in a 350 F oven before serving.