Butternut Squash, Sage & Parmesan Tart

Butternut Squash, Sage & Parmesan Tart

Ingredients for Pastry:

Makes 1 x 22cm Tart

160g plain flour
65g fine cornmeal (polenta)
90g cold, unsalted butter, cut into cubes
90g full fat cream cheese
1 egg yolk

Ingredients for Filling:

1 small butternut squash, halved lengthways
1 tbsp olive oil
Sea salt and freshly ground black pepper
2 free range eggs
2 free range egg yolks
125ml double cream
100g parmesan cheese, grated
handful sage leaves, chopped

Method:

Preheat the oven to 180°C.
Place the halved butternut squash cut side up on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in preheated oven and bake for 45 mintues or until the knife slides into the flesh with no resistance. Remove from the oven and using a spoon, scoop out the flesh, discarding the skin. Use a potato ricer or a masher and mash the butternut until smooth. Set aside to cool.

Meanwhile make the pastry. In the bowl of the food processor blend the flour, cornmeal, butter and cream cheese. Use the pulse button to make sure you do not overmix the dough. When the mixture has begun to come together into lumps, add the egg yolk and blitz a couple of times to combine. Remove the dough onto a work surface and gently bring it together. Squash into a flat disc, wrap in clingfilm and place in the fridge to rest for 30 minutes.

To make the filling, lightly beat together the whole eggs, yolks, cream, grated parmesan and the pureed butternut squash. Season well and add the chopped sage, stirring well to combine.

When the pastry has rested, roll it out onto a floured surface to a thickness of about 2mm. Transfer the pastry disc into a large fluted tart tin. Press into the corners and flutes of the tin. Transfer to the freezer and allow to rest.

Once the tart shell is cool and rested, it is ready to be blind baked. To do this place a sheet of baking parchment, large enough to cover leaving a lip around the diameter. Fill with baking beans and transfer to preheated oven and bake for 10 minutes until cooked, but not browned. Remove the paper and the beans and return the pastry to the oven for 6-10 minutes, until the pastry is pale gold and sandy to touch. Remove and cool slightly.

Turn the oven down to 150°C. Next, fill the tart shell with the filling using a spoon or jug. Return filled tart shell to the oven and bake for about 45 minutes or until filling is just set.

Serve warm or at room temperature