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Dinner with Rukmini
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Squash and Blue Cheese Tart with Figs and Pecans
Introduction from Rukmini Iyer
Blue cheese and figs work beautifully with squash for a lovely autumnal dish. The trick with this tart, as with many of the squash dishes in the book, is to dice the squash into tiny 1cm cubes, so it’ll cook through beautifully in half an hour.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Mix the squash cubes with the olive oil and sea salt.
Lay the puff pastry on a lined baking tray, and cut into six squares. Spread each with the crème fraîche, leaving a 1cm border around the edge. Scatter evenly with the squash, then the blue cheese, and top with a few fig quarters and a basil leaf, then drizzle over the honey.
Transfer to the oven and cook for 20 minutes, then remove and scatter over the pecans. Return to the oven for a further 10 minutes, until the pastry is golden brown and the squash is cooked through.
Serve hot, scattered with more basil.
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