Get set up

Preheat your oven to gas mark 7 (210C, 425F).

Take your pastry out of the fridge to warm up.

This will make it easier to work with.

Cook your vegetables

Roast the squash.

Start by topping and tail it, then peel it.

I find it easiest to remove the skin with a speed peeler (just make sure you go over it a couple of times – the white layer directly under the skin can be a bit tough).

Cut it into quarters, and scoop out the seeds with a spoon.

Cut the flesh it into 1cm pieces, put it in a big roasting tin, and rub it in a couple of tablespoons of the oil and a pinch of salt.

Roast it until it’s very soft, but not crisp around the edges. In my oven, it takes about an hour.

While it’s in the oven, soften your onion.

Peel and finely slice it.

Then fry it in the remaining 2 tablespoons of oil over a low heat, stirring occasionally.

It will take about 40 minutes for the onion to turn soft, sweet and translucent.

Cook your pastry

Put a flat baking sheet inside your oven to heat.

If you put your tart on top of this when you bake it, it will help make the base crisp.

Now it’s time to line your tin with the pastry.

Grease your tart tin with a small knob of butter.

Roll your pastry on a floured surface until it’s a thin sheet (about 1-2mm thick), large enough to cover the base and sides of your tin.

Gently lift the pastry over your tin and place it inside.

Press the pastry down the sides and onto the base, being careful not to tear it. Don’t worry if you do, though: You can patch it up with a spare bit of pastry.

I don’t trim the pastry. If you leave it higher than the sides of the tins, then you don’t have to worry about it shrinking while it’s in the oven.

Blind bake the pastry. Line your pastry with baking paper, and pour in your baking beads (or beans or lentils or rice…).

Bake for 20 minutes then remove the beads and baking paper.

Put the pastry it back in the oven for 10 more minutes.

(Leave the oven on – you’ll need it again to bake the tart)

Assemble the tart

Now back to your squash and onion.

Once they’re cooked, leave them to cool completely.

Then mix them together, and add the spinach.

Next, prepare your eggs.

Crack them into a bowl and season with salt and pepper.

Beat the eggs with a fork.

Mix the eggs through your vegetables.

The egg will be only just enough to coat the veg.

Fill the tart.

Gently tip the filling into the pastry, and smooth the top, so that it’s evenly distributed.

Bake it

Put your tart back in the oven for 20 minutes.

It’s done once the egg is cooked and it’s piping hot all the way through.

Leave your tart to cool.

Then, you can crack off the extra pastry, and slide off the tin.

Savour it at room temperature. I love it with fresh crunchy salads like my fattoush.