Butternut squash and feta tart

Your Dad and I ate this in front of the telly after you'd gone to bed, indulging in a little West Wing season 3.

Makes enough for 2. You'll need:

puff pastry, about 200g (I bought this - life's too short to make it)
1 onion, finely sliced
1 small butternut squash, peeled and chopped into small cubes
a good slug of olive oil
50-100g feta cheese, cubed
dried thyme, lots of black pepper

Stick the oven on at about 200 degrees C, and fish out a baking tray.

Sling the cubed squash into a pan with a good splosh of olive oil, and gently fry until it softens. Add the onion, and fry for another 5 minutes or so, until it turns translucent.

Roll out the pastry into whatever fancy shape you like (I'm rather boring, and usually go for a rectangle). About 1cm in from the edge, draw a border round the whole piece of pastry using the point of a knife. Carefully place the pastry on a greased baking tray.

Tip the squash/onion onto the pastry, and even it out. Scatter over the feta cheese (if I was Nigella I would say tumble, but that's wrong wrong wrong) thyme and black pepper.

Bake in the oven for 15-20 minutes, until the pastry has turned crisp and golden.