Butternut Squash, Leek & Taleggio Homity Pie

Enjoy an afternoon creating this tasty pie. The perfect recipe for those colder autumn evenings.

For the Pastry

115g plain flour

115g wholemeal flour

15g grated Italian-style hard cheese

3 tbsp. cold water

For the Filling

1 medium butternut Squash

1 leek

Olive oil

1 tbsp. thyme leaves

½ tsp. grated nutmeg

1 tsp. dijon mustard

2 free range eggs

250g taleggio for the non-vegetarians or vegetarian brie

150g spinach

Rub together the butter & flour with fingertips until the mixture resembles fine breadcrumbs.
Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface & use it to line a 20cm loose-bottomed flan tin leaving the pastry hanging over the sides.
Chill in the fridge for 30 minutes.
Prick the pastry case all over with a fork & line with baking parchment & weigh it down with baking beans.
Place on a baking sheet & bake for 20 minutes.
Remove the beans & paper & bake the empty case for a further 10 minutes, or until the base is lightly browned & not raw looking.
Slice the butternut squash into 2 inch batons & roast in the oven for 15 mins with olive oil, salt & pepper.
Meanwhile gently fry the finely sliced leek in a knob of butter. Once softened add your thyme, nutmeg & mustard.
Gently wilt your spinach & squeeze out any excess liquid.
Layer your pastry case with spinach on the bottom, followed by the leek mixture & topped with the squash until it’s a snug fit. Reserve any extra squash for another meal!
Whisk together the cream, eggs & milk in a bowl & pour over the top.
Finally add the sliced taleggio & bake on 190 for 40 mins.
Leave to cool for a few mins before taking out of the tart tin