There's something very homely about squashes, pumpkins and sweet potatoes as the weather gets colder. This warming vegetable tart has sweet flavours of leek and butternut squash roasted with rosemary and balanced out by the wholegrain pastry crust. It is actually the first savoury recipe I've written so I'd love to know if you'd be interested in some more in the future! In the meantime, I hope you enjoy this one~

~Ingredients~ For the pastry: 100g/4oz plain flour, 100g/4oz wholegrain flour, 100g/4oz margarine For the filling: 3 eggs, 3 tbsp milk, 1/2 butternut squash, 1 medium leek, 1 onion, 1 tbsp dried rosemary, grated cheese, olive oil ~Method~ 1. Preheat the oven to 180C, peel the butternut squash and chop into 1cm chunks (roughly!) . 2. Put the butternut squash on a baking tray, coat with the oil and rosemary and bake for 20 minutes, until slightly soft and just turning golden. Stir a couple of times throughout baking to ensure the pieces are evenly cooked. 3. Meanwhile, mix together the flour then rub in the butter to form a breadcrumb-like texture. 4. Stir in 1-2 tbsp cold water, enough to form a smooth dough. 5. Knead lightly on a floured surface, roll out the pastry and place in the flan tin. 6. Cover with greaseproof paper and baking beans, and blind bake the pastry case for 10 minutes, Then, remove the beans and paper and bake for a further 5 minutes. 7. Slice the onion and leek and fry for 5 minutes until soft, then put them in the pastry case. 8. Top with the roasted butternut squash pieces. 9. Whisk together the eggs and milk, and pour over the vegetables. 10. Grate some cheese on top and bake for 25-30 minutes until firm and golden.