Roasted squash, red onion, green leaf and cheese tart

Serves 6-8

2 small red onions
375g butternut squash, peeled abd cut into 2.5cm pieces
olive oil
300g chard or spinach leaves, large stalks removed and coarsely shredded
225 Gruyere or cheddar cheese, coarsely grated
3 eggs
300ml double cream

Wholemeal pastry:
150g plain flour
75g stoneground wholemeal flour
65g butter, chilled and cut into small pieces
65g lard, chilled and cut into small pieces

1. To make the pastry, put both the flours into a food processor with the butter, lard and ½ tsp salt. Whizz until the mixture looks like fine breadcrumbs, then add 3 tbsp of cold water and blitz briefly until it comes together in a ball. Turn out onto a lightly floured surface and knead until smooth. Roll out the pastry and use it to line a lightly buttered 23cm x 4cm deep, loose-bottomed tart tin. Lightly prick the base with a fork and then chill for 20mins. Heat the oven to 200c/fan 180c/gas 6.

2. Peel the onions, leaving the root end intact, then slice each one through the root into thin wedges. Put the squash and onion wedges into a raosting tin with 2tbsp of olive oil and some salt and pepper and toff together. Spread out in a layer and roast for 20-30 mins, or until just tender.

3. Line the pastry case with baking paper and fill with a thin layer of baking beans. Cook for 15-20 mins until the edges are biscuit coloured. Remove the paper and beans and return to the oven for 5-7 mins until the base is crisp and golden.

4. Meanwhile, heat a large pan over a medium-high heat, add the chard or spinach leaves and cook for 2-3 mins or until wilted. Tip into a colander and press out the excess liquid.

5. Remove the pastry case from the oven and lower the oven to 190c/fan 170c/gas 5. Arrange the roasted squash, onion, green leaves and cheese in the pastry case. Beat the eggs and cream with seasoning, pour over the filling and bake for 30-35 mins until set and golden on top. Serve just warm.

(Olive magazine - August 2013)