Delicious! This is my Aunt Maryna’s recipe which I adapted a bit. She, along with her sister Louise are excellent kitchen garden cooks and some of the best vegetarian food I have ever tasted was lovingly made in their kitchens.
Don’t be intimidated by the idea of making your own pastry, this ‘no-roll’ whole wheat spelt crust is buttery and very easy to work with. The combination of roasted butternut, goats cheese and fennel ensures this tart will be a showstopper!
The teenagers gave it a thumbs up and it was requested twice in the same week!
Getting Ahead: you can make your veggies and the cream mixture a day ahead. You can also blind bake your pastry a day ahead, in fact the tart can be made a day ahead but the pastry will soften.
Leftovers: Perfect picnic food! The pastry will soften but the tart will still be delicious the next day.
Seasonal Swaps: you can use pumpkin instead of butternut. This can be the base for a tart of all seasons, swapping the veg according to the season. You can leave out the goats cheese if you prefer. If you can only find ‘normal’ spelt flour you might need less water.