Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal greens makes for a beautiful lunch for those who're entertaining mates

• Preparation and cooking time
  • Prep:35 minutes
  • Cook dinner:1 hr and 30 minutes
• Extra effort
• Serves 6

• Vegetarian

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Components

• 700g pumpkin or 1 small squash
• 5 tbsp olive oil
• grating of nutmeg
• 2 small fennel bulbs
• juice ½ small lemon
• ½ tsp fennel seeds, toasted and coarsely crushed
• 470g spinach, coarse stalks eliminated
• 15g unsalted butter
• 1 garlic clove, crushed
• 1 egg yolk combined with 2 tsp milk (to make an egg wash)
• 200g Taleggio (or vegetarian various), sliced
• 375g puff pastry

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Technique

• STEP 1

  Warmth oven to 190C/170C fan/fuel 5. Peel the squash, then halve and deseed it earlier than chopping the flesh into thick wedges and halving them once more to make quarters. Put the slices in a roasting tin with half the olive oil, the nutmeg and seasoning, and toss to coat. Roast for 30 minutes, or till tender and slightly caramelised.

• STEP 2

  Halve the fennel bulbs lengthways and take away the tops and difficult outer leaves from every bit. Trim the bottom and lower every half into thick wedges, protecting them intact on the base. Put the wedges straight right into a bowl and toss with the lemon juice to stop discolouring. Add the fennel seeds, remaining olive oil and a few seasoning, then toss nicely. Unfold the fennel in a roasting tin massive sufficient to carry it in a single layer and canopy with foil. Roast the fennel (concurrently the squash) for 20 minutes, or till tender with pale -gold undersides.

• STEP 3

  Wash the spinach and prepare dinner in a lined pan over a medium warmth for 1-2 minutes. When wilted, drain in a colander and depart to chill. Squeeze the surplus moisture out of the spinach, chop roughly and season. Soften the butter in a frying pan and shortly fry the spinach with the garlic for 3 minutes. Put aside.

• STEP 4

  Roll out the pastry to make the bottom of the tart, ending up with a chunk measuring roughly 28 x 38cm. Put the pastry base on to a floured metallic baking sheet. Create a border all the way in which spherical by frivolously operating a knife 2cm from the sting. Prick the remainder of the pastry throughout with a fork. Put a rectangle of baking parchment, the scale of the within of the border, over the pastry. Weight it down with baking beans. Knock up the edges of the pastry by holding a small knife at a proper angle to the pastry and making small indentations to launch the layers. This offers you a greater rise. Paint the border with the egg wash.

• STEP 5

  Put the pastry within the preheated oven and prepare dinner for 25 minutes, eradicating the beans and paper after 15 minutes. Take the partially cooked tart base out of the oven and, if the centre has risen, gently flatten it with the again of a picket spoon. Flip the oven as much as 200C/180C fan/fuel 6.

• STEP 6

  Spoon the spinach onto the pastry, then put the squash and fennel on prime. Distribute the cheese excessive, too. Put the tart again into the oven and prepare dinner for an additional 25 minutes. The cheese must be golden in patches and the pastry must be cooked and golden, however not too darkish.