[dropcap type =”circle”]P[/dropcap]ie-like dishes have been around since ancient Egyptian times. Not to be confused with a tart; which is a completely different thing. A pie is a sweet or savoury dish with a crust and a filling and a top lid of pastry. A tart by contrast is made in a much shallower dish and only has a pastry base. Having cleared up that it should be said that in this week when we celebrate all things pastry-pie like, be it tart or pie, it’s a darn good excuse to rustle up some wonderful, hearty, home-cooked dishes. And don’t be put off about making pastry – if you can’t really face the challenge there are plenty of ready-made pastry types at your local supermarket – for heaven’s sake who makes pastry mid-week anyhow?
Butternut Squash, Orange, Carrot and Feta Tart (serves 6)
450g butternut squash – peeled, seeded and diced into 2cm squares
2 tbsp olive oil
1 tsp mustard seeds
180g grated carrots
35g caster sugar
50ml orange juice
30g unsalted butter
30ml white wine vinegar
150g feta cheese
1 egg yolk
120ml whipping cream
20g chopped chives
40g Parmesan cheese
Salt and pepper
Pastry:
230g plain flour
0.5 tsp salt
25g poppy seeds
110g cold butter, diced
60ml milk
Start by making the pastry (or buy ready-made shortcrust and sprinkle with Parmesan as you roll it). Sift the flour into a large bowl and add the salt and poppy seeds. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the milk and stir until the mixture just starts to form a ball. Stop stirring. Shape the dough into a fat disc, wrap in cling film and chill for an hour or so.
Pre-heat the oven to 170deg c. Mix the diced squash with 1 tablespoon of the olive oil and some salt and pepper. Place in a roasting dish and cook in the oven for 15 minutes or until semi-soft. Leave to cool.
While the squash is cooking, heat the remaining oil in a large pan and add the mustard seeds. Cook until they start to pop then add the grated carrots and cook stirring frequently, for 10 minutes. Stir in the sugar, white wine vinegar and orange juice, bring to the boil and then reduce the heat to a low simmer. Cook for 20-25 minutes, stirring occasionally, until almost all the liquid has evaporated. Remove from heat and leave to cool.
Brush a fluted, loose-bottom 23cm tart tin with butter, roll out pastry on a lightly floured work surface to 3-4mm thick and then line your tin. Chill the tart case for 30 minutes. After that line the case with some foil or greaseproof paper before filling the case with beans, rice or baking ceramic beans and bake in the oven for 2-0 minutes, then remove the paper and beans/rice and return to the oven for 5-10 minutes until golden. Leave to cool.
Increase oven to 180deg c. In a large bowl, combine the egg yolk with the cream, chives, grated Parmesan cheese, pinch of salt and good grinding of black pepper. Whisk together until the cream firms up to form soft peaks.
Spread the carrot mixture over the base of the tart case, top with butternut squash and crumble the feta cheese over it. Place on a baking tray and spoon over the cream mixture, filling almost to the top. Place in the oven and bake for 15-20 minutes until the filling is golden and set. Once the tart is cool enough to handle, remove from the tin and serve warm with a peppery salad.
