Recipes -

Butternut squash & goats cheese tartlets


230g  plain flour
1/2tsp salt
25g poppy seeds
110g cold butter cut into small pieces
60ml cold milk

450g butternut squash cut into cubes
2 tbsp olive oil
1tsp mustard seeds
35g sugar
30ml white wine vinegar
30g un-salted butter melted
150g goats cheese
1 egg yolk
120ml double cream
20g chopped chives
40g grated Parmesan

  1. Start by making the pastry. Sift the flour into a large bowl add the salt and poppy seeds. Rub the butter into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Add the milk and stir until the mixture just starts to form a ball. Do not over mix any more. Cover with cling film and chill for a few hours.
  2.  Pre-heat the oven to 170c/gas mark3. Mix the diced squash with one tablespoon of the olive oil salt and pepper. Put in a roasting dish and cook in the oven for 15 minutes or until semi-soft. Leave to cool down.
  3. While the squash is cooking take 6 tartlet tin 10cm in diameter, line with the pastry, then line with greaseproof and fill with baking beans. Bake blind 170c /gas mark3 for 20 minutes. Remove from the oven and remove the greaseproof paper and beans.
  4. Turn the oven up to 180c/gas mark 4. In a large bowl, combine the egg yolk with the cream, chives, grated Parmesan, a pinch of salt and a good grind of black pepper. Whisk until the firms up to form soft peaks and then refrigerate.
  5. To assemble the tartlet spread the squash over the bases crumble the goats cheese it. Place the  tartlets on a baking tray and spoon over the cream mixture, filling them almost to the top. Place in the oven and bake for 8-10 minutes, until the filling is golden and set.

Serve warm with a peppery salad.