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    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart

Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart
Its definitely autumn there is a real chill in the air and for once I spent Sunday inside clearing out cupboards. Stunningly I have begun Christmas shopping (- thank-you Ebay ) not yet the Christmas cooking though. I never manage to shop this early but there can be no last minute gift buying this year because we are heading for rural Wales . Living in a small flat I have discovered I have nowhere to stash gifts til Xmas so I need a big clear out tonnes of paperwork hit the recycling

To calm me halfway through made the above tart to provide lunches for a week working at home and to use up the wilds mushrooms and a pile of onions from the vegebox.

The combinations of mushrooms and squash if certainly one I have tried before with Butternut Squash studded with mushrooms , stilton bacon walnuts and herbs or leek , garlic wanuts fennel and goats cheese and in Hedgehog Fungus and Squash Risotto

Although for tarts I have often used ready made puff pastry this tart was made using short crust pastry and mine is always the shortest crumbliest the good thing abotu this is the rustic look works

Rustic Wild Mushroom , Caramalised Onion, Butternut Squash and Goats Cheese Tart

For the pastry
100g of Plain Flour
50g of Butter
10ml of Water

Crumb the butter into the flour until you get a breadcrumb consistency
Add the water slowly to form a a dough
Leave in the fridge

Meanwhile prepare the filling

3 large onions
1tbp of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of thyme dried or fresh
10 slices of roasted butternut squash ( Thickly slice a roast at 200deg for 20 minutes)

Finely slice the onions
Slowly cook the onions in a pan with butter
approx 10 minutes on a mediums heat they should beging to gently caramalise
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme
Mix the onion and mushroom mixture together gently

Roll out the pasty into a circle to a couple of millimeters thick
Place the filling in the centre of the circle and gather the pastry around
Scatter with grumbled goats cheese
Bake in a pre-heated oven at 180deg for approx 25 minutes

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