From “Roast Figs Sugar Snow,” by Diana Henry (Mitchell Beazley/Octopus). Makes 1.
Ingredients
FOR THE PASTRY
2 cups all-purpose flour
3/4 cup butter
Good pinch salt
A little very cold water
FOR THE FILLING
1 pumpkin or other winter squash like butternut, about 1 pound
Olive oil
1 pound spinach
2 large eggs plus 1 egg yolk
1 1/4 cups heavy cream
1/4 cup parmesan cheese, grated
Freshly grated nutmeg
7-8 ounces gorgonzola
Directions
For the pastry, put the flour, butter and salt into the food processor and, using the plastic blade, process the mixture until it resembles breadcrumbs. Add just enough water to make the pastry come together. Wrap it in plastic wrap and refrigerate for about half an hour.
Preheat oven to 350. Cut your pumpkin or squash from top to bottom in broad slices, remove the inner stringy bits and seeds, and peel. Brush lightly with olive oil and bake in the preheated oven for 20 minutes, or until just tender. Destalk and wash the spinach. Put it into a large saucepan, cover, and wilt in the water left clinging to it (about 4 minutes over medium heat). Drain, and leave to cool.
Make custard by mixing together the eggs and egg yolk, cream and parmesan. Season well. Roll out the rested pastry and line a tart pan 9 inches in diameter and 1 1/2 inches deep. Chill for another 30 minutes. Prick the bottom of the tart, line with greaseproof paper and put baking beans or dried beans on top and bake for 7 minutes. Remove the paper and beans and bake another 4 minutes.
Cut the pumpkin into small slices. Squeeze every last bit of water from the spinach and chop. Add freshly grated nutmeg to the spinach. Spread spinach over the bottom of the tart, then add slices of pumpkin and dot with nuggets of gorgonzola. Pour the custard mixture over the tart and bake, again at 350, for 40 minutes, or until the pastry is golden. Cool 10 minutes before serving.
