This is delicious and I’m convinced the secret to its success is the fantastic flavour from all the local ingredients, especially Andy Pearman’s fantastic vegetables. It won’t taste as good with any old Supermarket veg so make sure you order from edible16.org.uk
For the pastry:
- 50g Whissendene Wholemeal flour
- 100g Whissendene plain white flour
- 100 ml white wine, Fleurfields or Brynne vineyard
- 1 dessert spoon Farrington Mellow Yellow Rapeseed oil
For the filling:
- About 600g Crown Prince Squash, peeled and diced – Andy Pearman
- 2 leeks, finely sliced – Andy Pearman
- 1 long shallot finely chopped – Andy Pearman
- 2 tablespoons Farrington Mellow Yellow Rapeseed oil
- 100g Northamptonshire Blue cheese, grated or crumbled
- 2 eggs Clipston Egg Company
- 100 ml cream Newlands Dairy
- 100 ml milk Newlands Dairy
- Place squash on a baking tray, drizzle with oil and roast for 20 minutes in. Hot oven 180°C. Remove from oven and allow to cool.
- Meanwhile make the pastry. Shape flour into a mound on your work surface and make a well in the top, pour in wine and oil and mix to make a smooth dough. Wrap in a damp cloth or cling film and allow to rest while you prepare the filling.
- Gently sauté shallots and leeks in a little oil. Allow to cool.
- Beat together eggs, milk, cream and cheese.
- Roll out pastry and line a flan dish (about 30cms wide). Spread the vegetables over the base then pour over egg, cream and cheese mixture.
- Bake at 180°C for about 30 minutes. I find it helps to crisp the base if the dish is placed directly onto an oven tray already heated in the oven.
Recipe by Emma Kendall