Butternut Squash Blue Cheese Tart with Watercress & Pinenuts

Method

• Pre heat the oven to 200C.
• Cut the squash in half and place into a baking tray, then drizzle with a little olive oil and salt and pepper.
• Add the onions in the skin.
• Roast for 45mins to 1 hour until the squash is cooked and you can run a skewer through the onions with no resistance.
• Once cooked remove and cool, reduce the temp of the oven to 180C
• Next roll out the pastry into a large square and dock well with a fork.
• Cook in the pre-heated oven set at 180C, cook for 20 minutes, so the paste is half cooked, then remove from the oven.
• Break up the cheese into a bowl and add the mayo.
• Peel the squash and break into 2-3cm pieces, roughly then dot over the pastry.
• Dot over the blue cheese dressing all over the onions and squash, and then season well with ground black pepper, and drizzle a little extra virgin oil over.
• Place the tray back into the oven and cook for 20 or so minutes until the pastry is cooked.
• Whilst that is cooking, run and knife through the watercress.
• Remove the cooked tart from the oven and serve on a chopping board.
• Sprinkle over the pinenuts and watercress
• Serve warm.