Butternut, Cavolo Nero and Goat’s Cheese Tart

This showstopper tart can be completed and then frozen.

Hands-on time 35min, plus chilling and cooling. Cooking time about 2hr. Serves 6 FOR THE PASTRY

125g butter, chilled and chopped

225g plain flour, plus extra to dust

40g Parmesan or vegetarian hard cheese, finely grated

1 egg yolk

FOR THE FILLING

400g butternut squash (from the bulb end), peeled and deseeded

2tsp vegetable oil 100g cavolo nero

2 medium eggs 250ml double cream Whole nutmeg, to grate 100g goat’s cheese, chopped ½-1 red chilli, deseeded and finely sliced

1 For the pastry, pulse butter into flour in a food processor until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. Pulse/mix in Parmesan/vegetarian hard cheese and a large pinch of fine salt, then 2-3tbsp cold water. Pulse/mix until pastry just comes together. Shape into a disc, wrap in clingfilm; chill for 30min.

2 Preheat oven to 200°C (180°C fan) mark 6. Slice squash into 1cm-thick wedges and toss with the oil. Arrange in a single layer on a baking tray lined with baking parchment. Roast for 25-30min, until just tender. Cool.

3 Meanwhile, cook cavolo nero leaves in a large pan of boiling salted water for 4-5min, until just tender. Carefully drain

(they will be fragile), transfer to a bowl of cold water to cool, then drain again and lay on kitchen paper.

4 Lightly flour a work surface and roll out pastry; use to line a 23cm round, 3.5cm deep fluted tart tin. Trim excess. Prick base well with a fork. Chill for 15-20min and put a baking tray into oven to preheat.

5 Line pastry in tin with a large sheet of baking parchment and fill with baking beans. Slide on to tray in oven and cook for 20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to oven for 10-12min, until pastry is lightly golden. Brush pastry with egg yolk and cook for 5min more, until set. Set aside and turn oven down to 170°C (150°C) mark 3.

6 For the filling, in a large jug, whisk eggs, cream, plenty of freshly grated nutmeg, ¾tsp fine salt and some freshly ground black pepper until combined.

7 Arrange squash, cavolo nero and goat’s cheese in pastry case (still in tin). Pour in cream mixture and sprinkle over chilli.

8 Cook for 40-45min, or until filling is golden and just set. Cool for 5min before transferring to a serving plate or board. Serve hot, warm or at room temperature.

PER SERVING 656cals, 14g protein, 50g fat (30g saturates), 35g carbs (4g total sugars), 4g fibre

FREEZE AHEAD Cool tart completely in tin, wrap well and freeze for up to 1 month. To serve, defrost overnight in fridge. Unwrap and bring to room temperature or reheat in a low oven for 20min.