Butternut Squash, Goats Cheese and Walnut Tart

Serves 8

Ingredients:

For the pastry 

• 110g self raising flour 

• 55g grated cheddar cheese 

• 70g very cold butter 

• 1 tsp paprika 

• Pinch of salt 

• 3 tbsp beaten egg 

• handful, of sage leaves (optional)

Filling: 

• 3 eggs 

• 270ml double cream

• 400g squash (cubed)

• 1 onion

• Few handfuls of spinach

• 85g soft goats cheese

• Large handful of chopped walnuts

• Sage leaves

• salt and pepper to taste

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Method

1. In a food processor, blitz the butter, flour, cheese, paprika, and salt until it
   forms a bread crumb consistency. 

2. Add the beaten egg and blitz JUST enough for the dough to come together. You
   should be able to squeeze it together in your hands to form a ball. 

3. Wrap in cling film and chill in the fridge for around 30 minutes. 

4. Pre-heat your oven to 190C fan 

5. When the pastry has chilled, roll it out to about 4mm thick in a circle, big enough
   to line your tin with.  

6. Grease an 8 or 9 inch tin with butter (and if you like, stick the sage leaves to the tin with the butter to create a pattern around the outside) and then roll the pastry on top, gently pressing down into all of the groves. 

7. Trim the excess pastry and to help prevent the pastry from shrinking, chill the tart case again before baking
   - around 20 minutes is fine. 

8. Blind bake the pastry with baking beans or equivalent for 15 minutes. 

9. Remove the baking beans and bake for a further 10-12 minutes until the bottom is
   nicely golden. 

10. Allow the pastry to cool and meanwhile, prepare the filling. 

11. Cut the butternut squash into small cubes, and slice the onion, placing them on a baking tray. Drizzle with olive oil and a little salt, and bake at 180C fan until nicely roasted (around 30 minutes).

12. Whisk the eggs, double cream and salt and pepper together, and once the squash and onions have cooled a little, pour 1/3 of the mixture into the cooled pastry case.

13. Layer up with some of the spinach, goats cheese and the roasted veg, before adding more of the filling, and repeat until all the fillings and mixture have been added, then top with the chopped walnuts.

14. Bake at 180C for around 30 minutes until the filling has set but still has a slight wobble in the middle.

15. Enjoy! 

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