DOLCELATTE, SQUASH & KALE TART

A tart full to the brim with rich flavours. Yum!

HANDS-ON TIME 45MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 11/4HR. SERVES 8-10 ✶✶Flour, to dust ✶✶500g pack shortcrust pastry ✶✶ 1 small-medium butternut squash ✶✶ 1tbsp olive oil ✶✶200g (7oz) kale, tough stalks removed, shredded ✶✶ 125g (4oz) Dolcelatte cheese, crumbled (as best you can) ✶✶200ml (7fl oz) double cream ✶✶ 100ml (31/2fl oz) milk ✶✶2 medium eggs ✶✶Pinch of freshly grated nutmeg, optional ✶✶50g (2oz) pecans, roughly chopped 1 Lightly dust a work surface with flour, roll out the pastry and use to line a 20.5cm (8in) round, deep, loose-bottomed fluted tin, leaving the excess hanging over the sides of the tin. Chill for 15min. 2 Bring a large pan of salted water to the boil. Preheat the oven to 200°C (180°C fan) mark 6. Line the pastry in the tin with a large sheet of baking parchment and fill with…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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