Saint Giles, Squash and Purple Sprouting Broccoli Tart

Serves up to 6


For the shortcrust pastry:
250g flour
240g butter, cut in to small cubes
1 egg yolk
40-50ml iced water

For the filling:
100g High Weald Dairy Saint Giles cheese, cubed
250ml milk
125ml double cream
3 medium eggs
Salt and black pepper
6 sprigs of purple sprouting broccoli
1 Squash (crown prince or delicater), cubed


To make the pastry, sift the flour into a mixing bowl and make a well. Mix with the butter until you reach a breadcrumb consistency. Add the egg yolk and mix and then add water to form a dough. Wrap in cling film and rest in fridge for half an hour. Roll and then blind bake in a nine-inch tart case at 160c for 40 minutes.

To make the filling, gently sauté the squash for 5-8 minutes until soft. Blanch the broccoli for 5 minutes and then refresh. Whisk milk, cream eggs and seasoning. Place the broccoli and squash in the flan, pour over milk and egg mixture and then top with the cubed Saint Giles. Bake at 170C for 35 minutes. Serve with green salad.