1 medium squash (any kind will do), 1 large sweet potato, 1 onion, 100g blue cheese (I used Colston Basset Stilton), 1 sheet ready rolled puff pastry, Fino Olive Oil, rock salt and freshly ground black pepper
Firstly peel and deseed the squash and chop into thickish slices (abt 1 cm). Peel and chop the sweet potato into similar sized slices. Place both into a baking tray and drizzle with Fino Olive Oil and rock salt. Place into the oven at 180C and cook for 15 mins. Once cooked remove and put to one side. Peel and chop the onion and fry over a gentle heat with a drizzle of Fino Olive Oil. Next unroll the puff pastry sheet and place onto an ovenproof dish (the ones from Polka Dot Parsley are the perfect size and they are lovely too!) - prick the base all over with a fork before placing into the oven at 180C for about 10 mins - the pastry should have started to turn golden and will have risen - remove from the oven and gently push the centre of the pastry to flatten. Spread the cooked onion over the base of the tart and then add the roasted squash and sweet potato - then crumble the blue cheese all over the top and season with rock salt and freshly ground black pepper. Put the tart back into the oven for a further 10 mins then remove and eat straight away while the cheese is al gooey!