Pumpkin, Goat's Cheese and Kale Tart with Three-cornered Leeks (Pumpkin, Goat's Cheese and Kale Tart with Three-cornered Leeks)

Ingredients:

For the Pastry:
75g spelt flour
100g wholemeal flour
pinch of salt
75g cold butter, diced
1 egg, beaten with 2 tsp cold water
1 egg white, beaten, to glaze

For the Filling:
450g pumpkin or butternut squash
1 tbsp extra-virgin olive oil
2 tsp fresh thyme leaves
110g kale, stalks removed and leaves torn
100g Three-cornered Leeks, finely chopped
2 eggs
3 egg yolks
200ml double cream
25g Parmesan cheese, grated
50g Gruyère cheese, grated
150g goat's cheese
salt and freshly-ground black pepper, to taste

Method:

Begin with the pastry. Sift together the flours and salt into a large bowl. Add the diced butter, toss in the flour then rub into the flour mix with your fingertips until the ingredients resemble coarse crumbs (do not over-mix, or the final pastry may be tough). Using a fork, work in just enough of the beaten egg to bind the ingredients as a dough. Shape the resultant dough into a ball (the drier and more difficult to handle the pastry is, then the shorter your final crust will be).

Flatten the pastry into a disk, cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator for at least 20 minutes.

In the meantime, peel the pumpkin or squash and cut the flesh into 2.5cm chunks. Arrange these on a roasting tin, drizzle over the olive oil, season with salt and then sprinkle over half the thyme leaves. Transfer to an oven pre-heated to 200°C and roast for about 30 minutes, or util just tender. Remove from the oven and set aside to cool.

In the meantime, bring a large pot of water to a boil. Add the kale and blanch for two minutes. Drain the greens, refresh under cold, running, water and chop coarsely.

Unwrap the pastry then roll out until large enough to cover the base and sides of a 23cm diameter tart tin. Prick the base, cover with parchment paper, fill with baking beans then set in the oven and bake blind for about 20 minutes, or until the base is golden brown and almost fully cooked. Remove the parchment paper and beans then brush the base with a little beaten egg white. Return to the oven and bake for 4 minutes more (this is the trick to sealing the base and preventing the pastry from becoming soggy). Reduce the oven temperature to 180°C.

Heat 1 tbsp oil in a frying pan, add the three-cornered leeks then cover with a lid and sweat gently for about 5 minutes, or until almost soft. Set aside to cool.

In the meantime, whisk together the eggs and egg yolks in a bowl. Add the cream, along with the Parmesan and Gruyère cheeses and the remaining thyme leaves. Now stir in the cooled spring onions along with the cake. Mix well, season to taste and pour into a frying pan over gentle heat. Cook gently, stirring constantly, for about 2 minutes, or until the mixture coagulates then add the roasted pumpkin pieces. Crumble in the goat's cheese, then turn into the pastry case.

Transfer to the oven and bake for about 35 minutes, or until the centre of the filling is just set.

Serve warm, sliced into wedges and accompanied by a tossed green salad.