SHORTCRUST PASTRY WITH GOATS CHEESE, SQUASH, AND THYME FILLING
For the Pastry:
170g plain flour
pinch of salt
30g lard (pea sized)
55g butter (pea sized)
Sift flour and salt into bowl. Rub in fats to size of coarse breadcrumbs.
Chill in fridge for ~20 minutes.
Gradually add ice water to bring dough together into dough.
Chill for ~30 minutes.
Flour surface and rolling pin; roll out dough, rotating to form a circle.
Use a brush to rid dough of excess flour.
Ease dough into a 20.5 cm tin.
Line dough with parchment paper, beans, and bake at 190C for ~12-15 minutes until pale golden.
Remove beans and paper, bake for another 5 minutes, leave to cool.
For the Filling:
600g 1 cm cubes of squash
4 whole garlic cloves, bashed with knife
sprigs of fresh thyme
salt and pepper
100g soft goats cheese
2 eggs + 2 yolks
100ml double cream
100ml creme fraiche
Preheat oven to 180C.
On a baking sheet, place squash, garlic, a few sprigs of thyme, drizzle with olive oil and season with salt and pepper.
Roast 20-30 minutes, until tender.
All to cool.
Reduce oven temperature to 170C.
Mix together eggs, yolks, cream, and creme fraiche and season.
Into tart shells, place squash mixture, a few sprigs of fresh thyme, and pour custard over top, filling a few cm from the top.
Bake for ~30 minutes, until there is a slight wobble in the centre of the tart.
Serve warm with a tasty green salad with lemon dressing!