caramelised garlic tart with almond crust


Sweet caramelised garlic and butternut squash combine with creamy goats' cheese and the aniseed flavours of tarragon to make a delicious, uniquely flavoured tart with a twist: we use ground almonds to make a nutritious and gluten-free crust. Serve the tart hot from the oven with a green salad for lunch or take a thick slice for food on the go - and it's always a winner at picnics.

serves 4-5

for the filling
250g butternut squash, skin on, deseeded
3 bulbs of garlic, cloves peeled
30g butter
1 tablespoon maple syrup
1 tablespoon apple
cider vinegar
2 eggs
7 tablespoons full-fat probiotic natural yoghurt
60g mature Cheddar, grated
70g goats' cheese
3 teaspoon chopped
fresh tarragon,
parsley or sage sea salt and black pepper

for the pastry
375g ground almonds
1 teaspoon sea salt
½ teaspoon bicarbonate of soda 30g butter at room temperature
2 eggs

1 Preheat the oven to fan 180°C/Gas mark 6. Halve and roast the butternut squash in the oven for about 40-50 minutes until cooked through and tender.

2 Mix the pastry ingredients together to form a dough and roll into a 3mm-thick disc between two pieces of parchment paper. Line a 24cm ceramic tart dish with the almond pastry, trimming away the excess. Line with greaseproof paper, fill with baking beans and put into the fridge for 20 minutes.

3 Bake for 10 minutes, remove the beans and bake for a further 10 minutes. Set aside.

4 Meanwhile, put the garlic in a small pan with a few tablespoons of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown.

5 Add the maple syrup, cider vinegar and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark syrup.

6 Peel the skin from the roasted squash, chop into 2cm pieces and arrange in the tart base. Whisk the eggs, yoghurt and grated Cheddar together with a pinch of salt and a few good grinds of black pepper and pour over the squash in the tart.

7 Scatter pieces of goats' cheese and caramelised garlic over the tart, drizzle over the syrup and sprinkle with the tarragon.

8 Reduce the oven heat to fan 170°C/Gas mark 5 and bake the tart for 30 minutes, until it is set and the top goes golden brown. Eat warm or at room temperature with a crisp seasonal salad.