Butternut squash & aubergine West Country cheddar tart

Peel the butternut squash, remove the seeds and cut the squash and aubergine into dice-sized cubes. Cover loosely with wetted baking parchment and oven roast with the garlic and herbs in the olive oil for about 30 minutes until just soft. Squeeze the cooked garlic out of its skin to make a paste and stir into the roasted vegetables with the flageolet beans.

Whilst the vegetables are roasting, prepare the pastry. Place the flour in a large bowl and stir in the remaining pastry ingredients with a fork and then bring together by hand to make a pastry. Transfer to a work surface lightly dusted with flour and lightly knead until smooth. Roll out and use to line a 25cm loose base flan tin. Rest the flan on a preheated baking sheet and blind bake the pastry for 20 minutes at 200°C/400°F/ Gas Mark 6 is until the pastry base starts to cook and loose its doughy raw pastry appearance.

Place the roasted vegetables into the flan. Combine the custard ingredients together and pour over the vegetables. Sprinkle liberally with the pumpkin seeds. Reduce the oven temperature to 190°C/ 375°F/ Gas Mark 5 and cook for 30 minutes or until the filling has set and is lightly golden. Serve with a crisp green salad and new potatoes.