30 minutes
50 minutes
appetizer
1 package of store-bought frozen puff pastry (rolled out), thawed
Olive oil, to brush on
250 ml (1 cup) peeled butternut squash, sliced into 0.5 cm (1/4 in) pieces
60 ml (1/4 cup) water
Salt and pepper, to taste
2 yellow onions, sliced into rings
15 ml (1 tbsp) unsalted butter
1 package (150 g / 5 oz) Boursin Shallot & Chive cheese, at room temperature
Preheat oven to 425°F (220°C).
Unroll the pastry and place it on a baking tray lined with parchment paper, then put it in the freezer for 15 minutes.
Place the pastry on a floured work surface. Using a pastry cutter, cut out 2 small circles, place them on the baking tray and brush with olive oil. Cut 12 other circles of the same size and, with a smaller cutter, make holes in them. Place the pastry rings onto the other circles and brush with olive oil.
Bake for 20 minutes or until the rings are golden. Put them aside.
Place the slices of squash into a frying pan with the water. Add salt and pepper. Cook, covered, until the squash is tender.
Mash the squash with a fork and then put aside, keeping it warm in the covered pan.
In another frying pan, caramelize the onions in the butter at medium-high heat for approximately 30 minutes. Stir the onions from time to time to evenly caramelize them. Put them aside.
In a bowl, whip the cheese with an electric mixer at medium speed, for approximately 3 minutes or until smooth. Transfer to a pastry bag fitted with a tip.
Fill the vol-au-vent with the caramelized onions and mashed squash, then add the cheese.
Preheat oven to 425°F (220°C).
Unroll the pastry and place it on a baking tray lined with parchment paper, then put it in the freezer for 15 minutes.
Place the pastry on a floured work surface. Using a pastry cutter, cut out 2 small circles, place them on the baking tray and brush with olive oil. Cut 12 other circles of the same size and, with a smaller cutter, make holes in them. Place the pastry rings onto the other circles and brush with olive oil.
Bake for 20 minutes or until the rings are golden. Put them aside.
Place the slices of squash into a frying pan with the water. Add salt and pepper. Cook, covered, until the squash is tender.
Mash the squash with a fork and then put aside, keeping it warm in the covered pan.
In another frying pan, caramelize the onions in the butter at medium-high heat for approximately 30 minutes. Stir the onions from time to time to evenly caramelize them. Put them aside.
In a bowl, whip the cheese with an electric mixer at medium speed, for approximately 3 minutes or until smooth. Transfer to a pastry bag fitted with a tip.
Fill the vol-au-vent with the caramelized onions and mashed squash, then add the cheese.