250 grams plain flour
pinch of sea salt
170 grams chilled unsalted butter, cut into cubes
1 large egg yolk
4 tbsp of chilled water
1 ham/bacon hock about 500-600 grams (you can get this from your butcher or any good supermarket)
2 bay leaves
4 strips orange zest
1 brown onion, quartered
1 celery stalk
2 spring onions (white and tender green stem only), thinly sliced
650 grams butternut squash, peeled and cut into 3cm cubes (you need 225 grams of cooked mash)
6 large eggs
2 tablespoons cream
140g Camembert cheese
½ teaspoon grated nutmeg
1 x 30cm loose-bottom tart tin
Pastry: Put the flour and salt into a food processor and pulse to combine. Add the butter and process briefly until the mixture resembles coarse crumbs. Combine the egg yolk with the water and add to the mixture. Pulse until the dough just starts to come together. Tip onto a lightly floured bench and gently bring together with your hands. Form into a long flat disc and wrap in plastic wrap. Chill until firm, about 30 minutes.
Roll the chilled pastry out on a lightly floured bench and line the tart tin. Refrigerate until firm.
Preheat the oven to 190°C. Bake the tart blind for 20 minutes then remove from the oven and set aside to cool.
Ham: Place all the ingredients in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer gently for 3 hours, topping up with boiling water if necessary. The meat should be falling off the bone. *Remove the hock and cool. Shred the meat off the bone, discarding the skin and fat, and set the flaked ham aside. (The ham hock can be prepared the day before.)
Filling: Preheat the oven to 160°C. Spread the cubed butternut onto a roasting tray and season. Roast for 30 minutes or until tender when piered with a skewer. Remove and cool, then mash thoroughly. (You’ll need 225 grams of mash.)
Preheat the oven to 180°C.
Spread the flaked ham and spring onion into the base of the tart.
Whisk the eggs and cream into the cooled butternut squash mash along with a pinch of salt and pepper and the nutmeg. Pour the filling to 1cm below the top of the pastry.
Break the Camembert into chunks and dot over the top. Bake for 25-30 minutes until the top is golden and the filling has set.
Serve alongside a nice fresh salad.
*Tip: Sieve and reserve the cooking liquid from the ham hock. It’s a great stock for making soups and using as a base for risotto and will keep well in the freezer.