Instructions

1. Preheat the oven to 190°C.
2. Cut the squash into thin wedges, put them onto a baking tray and brush them with some olive oil. Tuck the garlic cloves (unpeeled) between them, season with salt and pepper.
3. Bake in the oven for 25 minutes or until soft. Take out the tray and let the wedges cool. Scoop out the squash flesh into a bowl, then add the garlic flesh. Season with salt and pepper, then mash with a fork. You can add a pinch of cayenne or dried oregano, if you like. This mash can be chilled for up to 3 days in the fridge.
4. When you’re ready to make the tarts, line a baking tray with parchment paper. Preheat the oven to 190°C.
5. Mix the olive oil and balsamic vinegar in a bowl.
6. Cut the onions very thinly into rounds. Dip about 3 or 4 rounds in the balsamic oil, then put them onto the lined tray. Repeat with the remaining onions. Make sure you allow enough space between them.
7. Spoon some squash mash on top, covering the onions.
8. Unroll the pastry. Stamp out rounds, using a small bowl or a cup big enough to cover the onion & squash heaps.
9. Put these on top of heaps, pushing the edges down onto the parchment paper.
10. Bake for 12 minutes, until golden, then turn the tarts over. Brush them with the remaining balsamic oil, then drizzle some balsamic glaze on top. Bake them for 2-3 more minutes until lightly caramelized.
11. Serve warm or lukewarm.