squash, spinach and goats cheese tart

Trying to cling to a bit of summer while the rain pours down and the blustery autumn winds blow. I made these tarts in mini tart cases (from John Lewis) but can just as easily be made as one large tart.

Makes 8 small tarts or one large tart.

Pastry Ingredients
200g {7oz} Plain flour, sifted
100g {3½oz} chilled butter, cubed
½-1 medium egg, beaten
Pinch of salt

Rub the butter, salt and flour together until it forms a breadcrumb texture {or whizz in the food processor}. Add about ½ to ⅔ of the egg {keep the remaining egg for wash} so that it just comes together to form a dough. Flatten out the ball of dough with your hands, wrap in cling film and allow to chill in the fridge for 30 minutes.

Bake Blind
When chilled, roll out on a floured surface to approximately 4mm thick and line the tart case {or cases} with the pastry. Prick the base of the tart with a fork and line the pastry with foil and fill with dried rice or beans and bake for 15-20 minutes at 180°C {350°F}.
Remove the foil and beans and brush with a little bit of the leftover beaten egg. Put back in the oven for 2 - 3 minutes.

Meanwhile make the filling...

Filling Ingredients
4 eggs, lightly beaten
250ml double cream
A small butternut squash {approx 250g} peeled and cut into chunks
A good handful of spinach , stalks removed
50g chedder cheese, finely grated
150g goats cheese, chopped or sliced into small pieces
Pinch of grated nutmeg
Salt and pepper to season

With the oven still set at 180°C {after baking the pastry} place the squash in a baking tray and drizzle with olive oil. Roast for 15 - 20 minutes.
Wash the spinach and while still slightly wet, place in a pan over a low heat and allow to wilt. Drain away any water and let cool before squeezing out any excess water. Chop roughly.

In a bowl or large jug lightly whisk the eggs and cream together, add half of the grated chedder cheese and season with salt and pepper. Mix in the spinach.

Divide the squash and the goats cheese amongst the tart cases then pour the egg mixture over filling almost to the top. Sprinkle the remaining cheese over the top with a sprinkling of nutmeg.
Place the tart case or cases onto a baking tray and bake in the oven for 35 - 40 minutes.
Remove from the oven and allow the tarts to cool for about 10 minutes before removing from the tins.