Dolcelatte, Squash & Kale Tart

A vegetarian tart full to the brim with rich flavours – perfect served warm as a main, or at room temperature for lunch

SERVES 8-10 PREP 45min, plus cooling and chilling COOK about 1hr 15min

Flour, to dust 200ml (⅓ pint) 500g pack double cream shortcrust pastry 100ml (3½fl oz) 1 small-medium milk butternut squash 2 medium eggs 1tbsp olive oil Pinch of freshly 200g (7oz) kale, grated nutmeg, stalks removed, optional leaves shredded 50g (2oz) 125g (4oz) pecans, roughly Dolcelatte, chopped crumbled Dust a work surface with flour. Roll out the pastry and use to line a 20.5cm (8in) round, deep, loose-bottomed fluted tin, leaving the excess hanging over the sides of the tin. Chill for 15min. Preheat the oven to 200°C (180°C fan) mark 6. Line the pastry in the tin with a large sheet of baking parchment and fill with baking beans. Bake for 20-25min until the pastry sides are set and lightly golden. Meanwhile, peel, halve and de-seed the butternut squash. Cut into rough 2cm (¾in) pieces and place in a large roasting tin. Add the oil and some seasoning and mix together. Roast for 15-20min until the squash is just tender. Take out of the oven and set aside to cool. Remove pastry from oven; carefully remove the parchment and beans. Return to oven for 8-10min, until pastry base is cooked through and feels sandy to the touch. Take out of the oven and, when cool enough to handle, trim the pastry edges (while still in the tin). While the squash and pastry are cooking, bring a large pan of salted water to the boil. Add the kale and simmer for 5-8min until tender. Drain well and set aside to cool. Lower the oven temperature to 180°C (160°C fan) mark 4. Place the pastry tin on a baking tray. Add the squash,