Sweet caramelized garlic and butternut squash combine with creamy goat's cheese and the aniseed flavors of tarragon to make a delicious, uniquely flavored tart with a twist – we use ground almonds to make a nutritious and gluten-free crust.
For the pastry
375g ground almonds
1 tsp sea salt
½ tsp bicarbonate of soda
½ tbsp maple syrup
30g butter, softened
For the filling
250g butternut squash, skin on, deseeded
3 medium bulbs garlic, cloves peeled
1 tbsp maple syrup
1 tbsp cider vinegar
7 tbsp full-fat yogurt
60g mature cheddar, grated
70g goat's cheese
3 tsp chopped tarragon
Salt and black pepper
1 Preheat the oven to 180C/350F/gas mark 4 and roast the butternut squash in the oven for 40-50 minutes, cut-side up, until cooked through and tender.
2 Mix the pastry ingredients together and roll into a 3mm-thick disc between two pieces of parchment paper. Line a 24cm ceramic tart dish with the almond pastry, trimming away the excess. Line with greaseproof paper, fill with baking beans and put into the fridge for 20 minutes.
3 Bake for 10 minutes, remove the beans and bake for 10 minutes more. Set aside.
4 Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown.
5 Add the maple syrup, cider vinegar and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark syrup.
6 Peel the skin from the squash, chop into 2cm pieces and arrange in the tart base. Whisk the eggs, yogurt and grated cheddar together with a pinch of salt and a few good grinds of black pepper and pour over the squash.
7 Scatter pieces of goat's cheese and caramelized garlic over the tart, drizzle over the syrup and sprinkle with the tarragon.
8 Reduce heat to 170C/325F/gas mark 3 and bake the tart for 30 minutes, until it sets and the top goes golden brown. Eat warm or at room temperature with a crisp seasonal salad.