Inspired by Ottolenghi Roasted Vegetable recipe.
Ingredients:
- 1 small butternut squash, cut into large pieces
- 3 medium sized leeks, cut into 3cm pieces
- 2 large handfuls of mushrooms of your choosing, cut to your liking
- 3-4 cloves of garlic
- shortcrust pastry
- 4 sprigs of thyme, picked
- 50 g goat’s cheese
- Gruyère cheese, freshly grated
- 2 large free-range eggs
- 130 mL double cream
- olive oil
- salt and pepper, to taste
Serves four.
Preparation:
Preheat oven in roast mode at 200°C/390°F. Mix butternut squash along with olive oil and 1-2 cloves of garlic. Roast in oven until tender. Set aside. When cool, peel off skin and cut flesh of squash into smaller pieces.
Mix mushrooms, olive oil and a few dashes of white wine. Fry in pan until tender. Set aside.
Mix leeks and olive oil. Fry in pan. Set aside.
Preheat oven at 160°C/320°F in bake mode.
Lightly grease and flour an 18cm tart pan. Roll out the pastry to a circle roughly 3mm thick and large enough to line the base and sides of the tin, plus extra to hang over the edge. Carefully line the tart case with the pastry, making sure you don’t puncture it. Press the pastry so it covers the base and sides of the pan, with the excess hanging over the edge.
Line the pastry base with a large sheet of baking parchment (make sure it covers the base and sides) and fill it with ceramic baking beans/beans. Bake for 40 minutes. Carefully remove the paper and beans. Bake for another 10 minutes in the oven so it turns golden brown. Remove and allow to cool.
Mix butternut squash, mushrooms. leeks, thyme and 1-2 minced cloves of garlic. Add to tart pan. Whisk the eggs and cream in a small bowl along with some salt and pepper. Evenly distribute egg and cream mixture to tart pan. Scatter goats’ cheese evenly around tart pan. Settle mixture so that vegetables and cheese are evenly scattered. Grate Gruyère cheese over top of tart.
Cook for 35-40 minutes. Remove and allow to rest for at least 15 minutes before serving.