Celebration Squash Tarte Tatin

Celebrations Squash Tarte Tatin

Every culinary culture has those thrifty comforting recipes from ‘the farmhouse’ or ‘family table’ that keep you coming back for more. Tarte tatin is one of those recipes. One pan, whole ingredients with very little faff or fuss. Bit of pastry over the lot and bung it in the oven. Perfect for the short Autumnal days and all that delightful squash!

Squash harvested in the Autumn are grown throughout the summer, making them a relative of the courgette which brings a distinct advantage when it comes to cooking. They are thin skinned, so no need to peel, and their texture cooks quickly while holding its shape. 

This basic recipe is versatile, so try making it your own by adding your favourite cheese, fresh chillies or some toasted nuts before putting the pastry on. Instead of roast onions, peppers are a delicious alternative, or even wilted chard. 

Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients:
1 celebration squash
4 onions
Sea salt flakes
Fresh ground black pepper
Oil
500g pastry 
1 sprig of rosemary
2 dessert spoons of honey
4 dessert spoons of apple cider vinegar
A thumb of butter
Fresh grated nutmeg

Preheat the oven to 200°C

1.                Start with the pastry if you are making your own. I prefer flaky pastry, but puff or shortcrust will be just as delicious. If you are using shop brought move straight on to the squash.

2.               Remove the stalk and nubbin at the bottom of the squash, cut in half, removing the seeds (roast for a delicious snack), then cut into segments following the natural lobules / striations. Leaving the onions whole and unpeeled, cut them in half along their length and toss in seasoned oil with the squash segments. Roast in the hot oven for 30 minutes. 

3.               While the filling is roasting, chop the parsley and prepare any other seasonings you wish to add. Then preheat a large frying pan that is big enough to take the filling, and roll out the pastry big enough to cover.

4.               Once the squash is beginning to soften remove from the oven and cool for a few moments. Remove the skin and root hairs from the onions and cut into quarters. 

5.               Arrange the squash and onions in the preheated pan with a little oil. Top with the butter, rosemary, honey, vinegar and nutmeg. Lay the pastry over the top, make a little hole in the middle and roast in the hot oven for 30 to 40 minutes. 

6.               Once the pastry is a rich golden, remove from the oven, rest for a moment then turn out onto a chopping board. Cut and serve. 

Serve with a salad and rich vinaigrette.