Prep:35 mins Cook:1 hr and 30 mins
Serves 6

Ingredients   : 

700g pumpkin or 1 small squash
5 tbsp olive oil
grating of nutmeg
2 small fennel bulbs
juice ½ small lemon
½ tsp fennel seeds , toasted and coarsely crushed
470g spinach , coarse stalks removed
15g unsalted butter
1 garlic clove , crushed
1 egg yolk mixed with 2 tsp milk (to make an egg wash)
200g Taleggio (or vegetarian alternative), sliced
375g puff pastry

Method : 

Heat oven to 190C/170C fan/gas 5. Peel the squash, then halve and deseed it
before cutting the flesh into thick wedges and halving them again to make
quarters. Put the slices in a roasting tin with half the olive oil, the nutmeg and
seasoning, and toss to coat. Roast for 30 mins, or until tender and a little

Halve the fennel bulbs lengthways and remove the tops and tough outer
leaves from each piece. Trim the base and cut each half into thick wedges,
keeping them intact at the base. Put the wedges straight into a bowl and toss
with the lemon juice to prevent discolouring. Add the fennel seeds, remaining
olive oil and some seasoning, then toss well. Spread the fennel in a roasting
tin large enough to hold it in a single layer and cover with foil. Roast the
fennel (at the same time as the squash) for 20 mins, or until tender with pale –
gold undersides.

Wash the spinach and cook in a covered pan over a medium heat for 1-2
mins. When wilted, drain in a colander and leave to cool. Squeeze the excess
moisture out of the spinach, chop roughly and season. Melt the butter in a
frying pan and quickly fry the spinach with the garlic for 3 mins. Set aside.

Roll out the pastry to make the base of the tart, ending up with a piece
measuring roughly 28 x 38cm. Put the pastry base on to a floured metal
baking sheet. Create a border all the way round by lightly running a knife
2cm from the edge. Prick the rest of the pastry all over with a fork. Put a
rectangle of baking parchment, the size of the inside of the border, over the
pastry. Weight it down with baking beans. Knock up the sides of the pastry
by holding a small knife at a right angle to the pastry and making small
indentations to release the layers. This will give you a better rise. Paint the
border with the egg wash.

Put the pastry in the preheated oven and cook for 25 mins, removing the
beans and paper after 15 mins. Take the partially cooked tart base out of the
oven and, if the centre has risen, gently flatten it with the back of a wooden
spoon. Turn the oven up to 200C/180C fan/gas 6.

Spoon the spinach onto the pastry, then put the squash and fennel on top.
Distribute the cheese over the top, too. Put the tart back into the oven and
cook for a further 25 mins. The cheese should be golden in patches and the
pastry should be cooked and golden, but not too dark.