Pumpkin tarts with spinach and gorgonzola

For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or cling film and refrigerate for about half an hour

Preheat the oven to 180°C fan (375°F), Gas 5

Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30–35 minutes, or until just tender. Turn off the oven

Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about 4 minutes over a medium heat). Drain well and leave to cool

Make the custard by mixing together the eggs, egg yolk, cream and Parmesan. Season well

Roll out the rested pastry on a lightly floured surface and use it to line 6 individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes)

Preheat the oven again to 180°C fan (375°F), Gas 5

Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another 5 minutes

Cut the pumpkin into small slices, about 10 cm long and 1cm thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of Gorgonzola

Pour the custard mix over the tarts and bake for 25–30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven