Roast squash and Onion Tart

Method

• step 1

  Make the pastry by rubbing the margarine into the flour using your fingertips, until the mixture resembles breadcrumbs. Pour in the water and, using a round-bladed knife, quickly bring everything together into a dough. Chill until required

• step 2

  Preheat the oven to 200C/180C fan/gas mark 6

• step 3

  Place the butternut squash in a roasting tin with the olive oil and some seasoning, then roast for about 20 minutes until the squash is tender and starting to caramelize

• step 4

  Roll out the pastry and use it to line a quiche tin, prick the base and bake blind for 15 minutes

• step 5

  Spread the onions over the pastry case then scatter over the roasted squash

• step 6

  Whisk together the Rice Dream with the eggs and a generous amount of seasoning

• step 7

  Pour into the tart case and top everything with the pine nuts

• step 8

  Bake for 25-30 minutes until set and golden

• step 9

  Serve with a crunchy green salad