Squash & sweet potato tart

Name: Squash & sweet potato tart
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 500 g block ready-made shortcrust pastry; Plain flour, for dusting; 350 g Cooks' Ingredients Sweet Potato & Butternut Squash; 1 tbsp olive oil; 250 ml whole milk; 3 Waitrose British Blacktail Free Range Medium Eggs; 100 ml double cream; 3 salad onions, finely sliced; 20 g thyme, leaves picked; 100 g mature Cheddae cheese, grated

A versatile quiche-style tart that can be enjoyed warm or baked in advance, then served at room temperature. Fancy more of a project? Make the shortcrust pastry from scratch. Cook your tart to perfection in the John Lewis Professional Non-Stick Loose Base Flan Tin, 23cm, which heats quickly and evenly, is oven safe up to 240ºC and comes with a 10-year guarantee.

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Vegetarian

Serves6
CourseLunch
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
Pluscooling

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500g block ready-made shortcrust pastry
Plain flour, for dusting
350g Cooks' Ingredients Sweet Potato & Butternut Squash
1 tbsp olive oil
250ml whole milk
3 Waitrose British Blacktail Free Range Medium Eggs
100ml double cream
3 salad onions, finely sliced
½ x 20g thyme, leaves picked
100g mature Cheddae cheese, grated

Preheat the oven to 200ºC, gas mark 6; arrange 2 shelves in the oven. Roll out the pastry on a lightly floured surface to 2-3mm thick. Carefully line a 23cm-diameter loose-bottomed tart case, trimming the edges so they overhang by just 2cm and pricking the base all over with a fork. Line the pastry case with a large circle of baking parchment and fill with baking beans.
Toss the sweet potato and butternut with the oil on a large baking tray; season. Put the vegetables on the higher oven shelf and the tart case on the lower one. Cook for 15 minutes, then stir the vegetables and remove the parchment and beans from the pastry case. Bake everything for another 15-20 minutes; the pastry should be light golden all over and the vegetables just starting to take on some colour. Remove both from the oven and cool. Once cool, trim the edges of the pastry with a serrated knife.
Lower the oven temperature to 180ºC, gas mark 4. Use a balloon whisk to combine the milk, eggs and cream in a large mixing bowl. Stir in the salad onions, thyme and ¾ of the cheese; season. Tip the mixture into the tart case. Arrange the roasted veg on top and scatter with the remaining cheese. Bake for about 35 minutes or until light golden and set. Cool for at least 20 minutes, then serve with a well-dressed green salad, if liked.

Cook’s tip

LEFTOVERS

Shortcrust pastry

Collect the trimmings and store in a reusable food bag or foil in the fridge for up to 2 days. Roll out to make pinwheel biscuits or line the holes of a muffin tin to make jam tarts.

Typical values per serving when made using specific products in recipe