Good Housekeeping’s Butternut Squash, Cavolo Nero and Goat’s Cheese Tart Recipe

Butternut Squash, Cavolo Nero and Goat's Cheese Tart

Servings

6

Prep Time

35min, plus chilling

Cook Time

About 1 hour 55min

Ingredients

• 225g plain flour, plus extra to dust
• 125g butter, chilled and cubed
• 40g parmesan or vegetarian Italian-style hard cheese, finely grated
• 1 medium egg yolk
• 400g butternut squash (from the bulb end), peeled and deseeded
• 2tsp vegetable oil
• 100g cavolo nero
• 2 medium eggs
• 250ml double cream
• 1 whole nutmeg, to grate
• 100g goat's cheese, chopped or crumbled
• ½ -1 red chilli, to taste, deseeded and finely sliced

Method

1. First make the pastry. In a food processor, pulse the flour and butter until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. Pulse/mix in Parmesan/vegetarian cheese and a large pinch of fine salt, then 2-3tbsp cold water, until the pastry just comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.

2. Meanwhile, start the filling. Preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with baking parchment. Slice the squash into 1cm-thick wedges and toss on the lined tray with the oil. Arrange in a single layer and roast for 25-30min, or until just tender. Cool.

3. Next, cook the cavolo nero leaves in a large pan of salted boiling water for 4-5min, or until just tender. Carefully drain (they will be fragile), transfer to a bowl of cold water to cool, then drain again and lay on kitchen paper.

4. Lightly flour a work surface and roll out the pastry; use to line a 23cm round, 3.5cm deep fluted tart tin. Trim excess. Prick base all over with a fork. Chill for 15-20min and put a baking tray into the oven to preheat.

5. Line pastry in tin with a large sheet of baking parchment and fill with baking beans. Slide pastry tin on to a hot tray in the oven and cook for 20min, or until the pastry sides are set. Carefully remove the parchment and baking beans. Return tin to oven for 10-12min, or until pastry is lightly golden. Brush pastry with the egg yolk and cook for 5min more, until set. Set tin aside and turn oven down to 170°C (150°C) mark 3.

6. For the filling, in a large jug, whisk the eggs, cream, plenty of freshly grated nutmeg, ¾tsp fine salt and some freshly ground black pepper until combined.

7. Arrange the squash, cavolo nero and goat’s cheese in the pastry case (still in the tin). Pour in the cream mixture and sprinkle over the chilli.

8. Cook for 40-45min, or until the filling is golden and just set. Leave to cool in the tin for 5min before transferring to a serving plate or board. Serve hot, warm or at room temperature in slices. Cool tart completely in tin, wrap well and freeze for up to 1 month. To serve, defrost overnight in fridge. Unwrap and bring to room temperature or reheat in a low oven for 20min.