1 medium sized butternut or other flavoursome squash
1 tsp smoked paprika
1 large red pepper
1 large leek
100g cream cheese
1 large free-range egg
3 cloves garlic
3 small sprigs rosemary
pinch of sea or rock salt
grinding of black pepper
100g crumbly goat's cheese
First make the pastry.
Finely grind the walnuts in a coffee grinder, blender or food processor.
In a large bowl rub the butter into the flour, walnuts and salt with your hands, until the mixture resembles course breadcrumbs.
Add the yoghurt and stir it in with a flat bladed knife until the mixture comes together to form a dough. Bring it together with your hands and knead very briefly to get a smooth ball. Leave in a cool place to rest for half an hour whilst you get with making the filling.
Set the oven to 200C
Peel and deseed the butternut squash. Cut into large chunks about 2cm sq.
Place in a large roasting tray and stir in the olive oil and smoked paprika to thoroughly coat the squash.
Roast at the top of the oven for 5 minutes.
Meanwhile top and tail the leek and cut into large chunks, about 1.5cm across. Cut the peppers into 2-3 cm slices, making sure you get rid of any seeds and the core.
Add these to the roasting tray, giving everything a good stir. Try to get a single layer to avoid everything going soggy. Roast for a further 15 minutes.
Meanwhile roll the pastry out and line a 23 or 25cm tart tin.
Place in the bottom of the oven to blind bake for 10 minutes.
Meanwhile chop the garlic and rosemary finely.
Beat the cream cheese and egg together until smooth. Add the salt, pepper, garlic and rosemary.
Fill the partially baked pastry case with the roast vegetables. Pour over the cream cheese and egg mixture, then crumble the goat's cheese and scatter over the top.
Bake in the middle of the oven at 185C for about 25 minutes or until the veg and cheese have little brown crispy bits on them and the tart is set.
Place on a wire rack to cool for 10 minutes before serving.