Squash, thyme, and goat cheese tart

Special equipment • 8in (20cm) round loose-bottomed fluted tart pan • pie weights or dry beans

SERVES 4-6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, very lightly beaten

1–2 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

1 butternut squash, about 2¼lb (1kg) peeled, seeded, and chopped into small cubes

a few sprigs of fresh thyme

4½oz (125g) soft goat cheese, crumbled

1 cup heavy whipping cream

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line an 8in (20cm) fluted round tart pan with a removable bottom. Trim away the excess dough, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges of the pastry are golden. Remove the beans and paper, brush the bottom of the pastry shell with a little of the beaten egg, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

2 Meanwhile, heat 1 tbsp of the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the garlic, squash, and half of the thyme leaves, and continue cooking over low heat for 10–15 minutes until the squash softens and begins to turn golden. You may have to add a little more olive oil.

3 Spoon the squash and onion mixture into the pastry shell, then crumble the goat cheese over the top. Mix together the cream and remaining beaten egg, and season well with salt and pepper. Carefully pour the cream mixture over the tart filling, and sprinkle with the remaining thyme leaves. Bake for 20–25 minutes until the tart is puffed and set. Let cool for at least 10 minutes before removing the sides of the pan. Serve warm with an arugula salad.

Squash, thyme, and goat cheese tart