The pumpkin and squash harvest from autumn is mostly gone, but I still have a few small kabocha squash needing to be used. I use thinly sliced raw squash or pumpkin for this savoury tart so it will cook evenly in the oven heat so no need to precook. Or you can use leftover roasted pumpkin. If you have time, you can make the pastry from scratch using a basic savoury shortcrust, or use store-bought butter puff pastry (one of my fall-back freezer staples for a quick dinner) rolled to shape as outlined in the recipe.
Recipe & text copyright Nicola Galloway Homegrown Kitchen