Pumpkin, leek and brie tart

300g butternut squash
1 tb olive oil
2 leeks, washed and finely slived
1 tb butter
4 large free-range eggs
150ml double cream
150ml milk
80g cornish brie, sliced
4 tb grated parmesan
freshly grated nutmeg

for the pastry
200g plain flour, sifted, plus extra for dustin
100g butter, chilled and diced

Preheat oven to 180. Cut pumpkin into large chunks, toss in oli and put on a baking tray. Bake for 30mins, turning once, until tender. Cool.

In a frying pan, saute the leeks in the butter for 5mins, until softened. Meanwhile, make the pastry. in a food processor, whizz the flour, diced butter and a pinch of salt for about 10 secs, until the mixture forms coarse crumbs. Slowly add 4-5 tb ice-cold water, pulsing, until it comes together in a ball. Wrap in cling film and chill for 30mins.

Turn the oven up to 190. Roll out the pastry on a floured work surface, and use to line a 23cm round fluted tart tin. Line with baking paper and fill with baking beans. Bake for 10mins, then remove the beans and bake for a further 4mins. reduce the oven to 160.

Whisk the eggs, cream and milk in a bowl. Cut the pumpkin into bite-size pieces and scatter over the tart base along with the leeks. Lay the Brie on top and spoon over the parmesan, then gently pour over the egg mixture. Season generously with salt, pepper and nutmeg and bake for 30-35mins or until set. Stand for 15mins before serving.