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This tart makes a beautiful centrepiece to any vegetarian feast. It’s full of rich, wintry flavours and looks warming and inviting - ideal for a long lunch with friends.
Start by making the pastry case. Put the hazelnuts in a food processor and blitz to a powder. Add the flours and butter and briefly whizz again until the mixture resembles coarse sand. Add the egg yolk and one tablespoon of water then whizz until the mixture starts to come together to form a dough. You may need to add the second tablespoon of water if the mixture feels too dry to stick together. Tip the almost dough out onto a work surface and bring it together into a disk. The knack with this whole process is to handle and work the dough as little as possible. Wrap and rest in the fridge for 1 hour.
Pre-heat the oven to 185c (fan).
When rested, roll the dough out to approximately 4mm thick. I do this between 2 sheets of cling film – much easier to handle. Line a 21cm loose-bottomed tart tin with the pastry, pressing it gently into the corners and cutting off any overhanging pastry round the edges. (If you’re using the cling film method, remove the top sheet of film, flip the pastry over and line the tart tin while the pastry is attached to the other sheet. The cling film helps the pastry stay together while you handle it.)
Patch any cracks with leftover pastry. Protect the pastry with a sheet of parchment, fill the tin with baking beans and blind bake in the oven for 25 minutes. Remove the baking beans and parchment for the last 5 minutes of cooking. Allow the pastry case to cool while you get on with the filling.
Turn the oven up to 200c (fan). Peel the squash and cut it into half moons about 1cm thick. Arrange on a baking tray, drizzle with olive oil and roast for 15 minutes to partially cook it.
Meanwhile, fry the mushrooms in a knob of butter for a couple of minutes then add the kale and cook for a further 5 minutes until the kale is wilted. Set aside.
Whisk the eggs, yolks and double cream together and season well.
Now it’s time to assemble to tart. Set the oven to 185c (fan). Arrange a layer of squash in the bottom of the pastry case and scatter over three-quarters of the cheese. Spoon the mushroom/kale mix on top and pour over the creamy mixture. Top with the remaining cheese. The case should be full to the brim. Carefully transfer to the oven and bake for around 30 minutes or until the filling is set and the tart is golden brown. Serve warm or a room temperature.