This was a dish that came about when I had a session of rummaging through the fridge to see what needed to be used up.
I had shortcrust pastry leftover from christmas. (Originally an onion tart). And butternut squash that I had forgotten about almost entirely and some boursin cheese and walnuts.
First I diced the squash into small pieces and roasted them in the oven until tender. I blind baked the pastry for about 8 minutes. Then sliced the boursin cheese ontothe pastry and topped with the squash. Cooked in the oven at about 180 degrees for 20 minutes. While this was cooking I put a small amount of olive oil in a pan and on a very low heat cooked the walnuts. Once they get a bit black they taste very bitter so the aim was to warm them through without burning. Towards the end of the cooking time I added a teaspoon of honey and coated the walnuts innthe honey olive oil mixture. When the tart was cooked I topped it with the walnuts and honey mixture and then added a further drizzle of honey over the entire tart.
This was (according to Husband-G) absolutely delicious. It was incredibly rich though so he ate about 75% of it and left the remainder for the next day. I was really pleased with this. It was really simple and certainly fancy enough for a dinner party vegetarian main or as a small tartlet starter.