Ingredients:

  • 1 Tbsp (15 ml) Olive oil
  • 1 Tbsp (15 g) Unsalted butter
  • 2 large Brown onions, thinly sliced
  • 1/2 tsp (3 g) Kosher salt, plus more for seasoning
  • 1/4 tsp (1 g) Black pepper
  • 1/2 cup (75 g) Diced butternut squash
  • 1/4 cup (60 ml) Dry white wine (or vegetable stock)
  • 2 Tbsp (10 g) Fresh sage leaves, roughly chopped
  • 1 sheet (approx. 375 g) All-butter puff pastry, store-bought
  • 1 large Egg, beaten (for egg wash)
  • 4 oz (115 g) Blue cheese (Stilton), crumbled
  • Pinch of flaky sea salt (Maldon)
  • 2 Tbsp (40 g) Runny honey
  • 1 tsp (5 ml) Hot water

Instructions:

  1. Caramelise the Onions: Heat oil and butter in the frying pan over medium-low heat. Add the sliced onions, salt, and pepper. Cook slowly, stirring every few minutes, for 20–25 minutes until deep golden brown and jammy.
  2. Sauté the Squash: While the onions are caramelising, toss the diced butternut squash with a touch of oil, salt, and half the sage. Add the squash directly to the pan with the caramelised onions for the last 5 minutes of cooking.
  3. Deglaze and Finish: Pour in the white wine (or stock) and scrape up any browned bits from the bottom of the pan. Simmer until the liquid has evaporated. Stir in the remaining fresh sage. Remove from heat and allow the filling to cool completely.
  4. Preheat and Prep: Preheat the oven to 400°F (200°C). Lay out the cold puff pastry sheet.
  5. Cut the Bases: Using a pastry cutter, cut 12 even rounds from the pastry. Place these rounds onto the prepared baking sheet.
  6. Score and Brush: Lightly score a border around the edge of each pastry round (about 1/4 inch / 5 mm from the edge), being careful not to cut all the way through. Brush the entire pastry surface with the beaten egg wash.
  7. Fill the Tartlets: Spoon the cooled squash and onion mixture into the centre of each scored pastry round, keeping the mixture inside the scored border.
  8. Add Cheese: Crumble the Stilton evenly over the top of the filling in each tartlet.
  9. Bake: Place the baking sheet into the preheated oven. Bake for 18–22 minutes, or until the pastry is puffed up, golden brown, and cooked through.
  10. Prepare the Glaze: While the tartlets cool slightly, make the Burnt Honey Drizzle. Place the honey in a small saucepan over medium heat. Bring it just to a gentle boil; let it bubble for 30–60 seconds until richly caramelized. Remove from heat and whisk in the hot water to thin it out slightly.
  11. Serve: Transfer the tartlets to a serving plate. Drizzle lightly with the Burnt Honey Glaze and sprinkle with a final pinch of flaky sea salt. Serve warm or at room temperature.