Roasted Squash (butternut pumpkin), sage and goat's cheese tart

200g plain flour
100g cold unsalted butter, cubed

1 butternut squash, about 900g
4 tb double cream
2 large eggs plus 2 yolks
2 heaped tb creme fraiche
2 tb olive oil
10 sage leaves
1 x 125g welsh goats' cheese log, in small cubes
23cm fluted, loose-bottomed tart tin, 4cm deep

Preheat oven to 200/fan 180. To make the pastry, sift the flour into a bowl or food processor and add the cold butter. rub the butter into the flour with your fingertips or pulse briefly to a crumb before adding a tablespoon of cold water and working or pulsing untli it just coheres, adding a touch more water, if needed. Work the pastry into a ball, flatten with the palm of your hand, wrap in clingfilm and refridgerate for 30mins.

halve the squash and remove the seeds, then cut each half into 3-4 pieces. Roast the wedges in the oven until tender when pierced with a skewer (about 30mins). Scrape off the squash flesh and puree it in a food processor with the double cream. Beat in the eggs and egg yolks. Now beat in the creme fraiche and season.

Roll out the pastry, line the tart tin and place on a baking sheet. Line the pastry case with baking parchment and fill with ceramic baking beans. Bake 15mins, then remove the parchment and beans, prick the base with a fork and return to the oven for 5mins to dry out. Then reduce the oven temp to 180.

meanwhile, heat the oil in a small frying pan and when hot, fry the sage leaves friefly until they crisp - it will take between 30secs and a minute. Break the leaves into the pastry base and scatter over the goat's cheese.

Pour the filling into the tart case and baking until the tart is puffed up and magnificently burnished in patched (ie burnt) - about 25-30 mins. It should be set but with a faint wobble in the middle. Transfer to a rack and cool.