Pumpkin and Gorgonzola Tart

Ingredients

225g plain flour
175g butter
good pinch salt
a little very cold water 
450g pumpkin flesh, cut into thick wedges
olive oil
450g spinach
2 large eggs plus 1 egg yolk
275ml double cream
50g parmesan cheese, grated
200g gorgonzola


Instructions

1.    Preheat the oven to 180°C, gas mark 4.

2.    Put the flour, butter and salt into a food processor and process the mixture until it looks like breadcrumbs. Add just enough water to make the crumbs come together to form pastry. Wrap the pastry in cling film and refrigerate for about half an hour - when the pastry has rested it roll out and line a 23 cm tart tin and chill for another 30 minutes. Prick the bottom of the tart and bake blind in the preheated oven for 7 minutes before removing the paper and beans and cooking for another 4 minutes

3.    Brush the pumpkin wedges with olive oil and bake in the oven for 20 minutes, or until just tender. When the pumpkin wedges are cool enough to handle cut them into small slices and season.

4.    De-stalk and wash the spinach. Put it in to a large saucepan, cover, and wilt in the water left clinging to it (about 4 minutes over a medium heat). Drain very well and then blot with kitchen paper to ensure that all excess moisture is removed. When cool enough to handle roughly chop the spinach and then season with salt, pepper and nutmeg.

5.    Spread the spinach over the bottom of the tart case, then add the slices of pumpkin and dot with nuggets of gorgonzola. Mix together the whole eggs, egg yolk, cream and parmesan and season well.  Pour over the pumpkin slices and spinach again and bake for 40 minutes, or until the pastry is golden and the filling is just set. Leave for 10 minutes to let the custard finish cooking and set a little more.

6.    Serve with fresh green salad or a selection of vegetables