Butternut Squash, Leek & Taleggio Homity Pie
- Autumn
- Family Meals
Enjoy an afternoon creating this tasty pie. The perfect recipe for those colder autumn evenings.
Ingredients
For the Pastry
115g plain flour
115g wholemeal flour
140g cold Yeo Valley Organic Unsalted Butter
15g grated Italian-style hard cheese
3 tbsp. cold water
For the Filling
1 medium butternut Squash
1 leek
Olive oil
1 tbsp. thyme leaves
½ tsp. grated nutmeg
1 tsp. Dijon mustard
2 free range eggs
250g taleggio for the non-vegetarians or vegetarian brie
150g spinach
Method
Rub together the butter & flour with fingertips until the mixture resembles fine breadcrumbs.
Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface & use it to line a 20cm loose-bottomed flan tin leaving the pastry hanging over the sides.
Chill in the fridge for 30 minutes.
Prick the pastry case all over with a fork & line with baking parchment & weigh it down with baking beans.
Place on a baking sheet & bake for 20 minutes.
Remove the beans & paper & bake the empty case for a further 10 minutes, or until the base is lightly browned & not raw looking.
Slice the butternut squash into 2 inch batons & roast in the oven for 15 mins with olive oil, salt & pepper.
Meanwhile gently fry the finely sliced leek in a knob of butter. Once softened add your thyme, nutmeg & mustard.
Gently wilt your spinach & squeeze out any excess liquid.
Layer your pastry case with spinach on the bottom, followed by the leek mixture & topped with the squash until it’s a snug fit. Reserve any extra squash for another meal!
Whisk together the cream, eggs & milk in a bowl & pour over the top.
Finally add the sliced taleggio & bake on 190 for 40 mins.
Leave to cool for a few mins before taking out of the tart tin
Once removed leave to cool for 30 mins then serve.
In this recipe...
Unsalted Butter
15
Whole Milk
Double Cream
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