Butternut Squash Spinach And Blue Cheese Tart

Directions

1. For the pastry place the flour partnesan and butter in a food processor and process briefly.
2. Mix the egg and oil and add in through the feeder tube.
3. Gather into a ball with your hands cling wrap and refrigeratefor 1 hour then roll out to fit a 23cm deep loosebased flan tin.
4. Prick the base and refrigeratefor at least 2 hrs or possibly overnight.
5. Then fill with foil and baking beans and bake at 190C/375F/Gas Mark 5 for 15 min.
6. Remove the foil and beans and continue to cook for 5 min then remove from oven and cold.
7. For the filling cut the squash into large chunks (about 3cm square) and place on a baking sheet.
8. Drizzle with 2 tbsp oil and roast at 200C/400F/gas 5 for 40 min till tender and caramelised at the edges.
9. Remove and drain over a colander.
10. Heat 2 tbsp oil in a pan and gently fry the garlic then add in the spinach and tossing well cook for about 3 min till just beginning to wilt. Remove season with salt and pepper and tip into the colander.
11. Place the cream lowfat yoghurt Large eggs and blue cheese in a food processor and process briefly till combined then season.
12. Arrange the liquid removed squash and spinach over the pastry base then slowly pour over the blue cheese mix.
13. Bake in the oven (190C/375F/Gas Mark 5) for about 30 min till golden.
14. Serve barely hot with salad.
15. For the cheese I recommend either mature Stilton or possibly Beenleigh Blue a ewes lowfat milk cheese made by the Ticklemore Cheese Company in Devon.
16. Serves 4