Squash and kale tart with sesame pastry

For the pastry:
250g plain flour
50g sesame seeds
60ml olive oil
1 egg
pinch salt
For the filling:
500g kale
500g squash
1 leek
4 cloves garlic
4 eggs
200ml yoghurt
125g gruyere/emmental
  • ​Put all the pastry ingredients together in a bowl and add 60ml warm water
  • Stir with a knife, and then bring the pastry together with your hand
  • Roll out the dough and use it to line a 28-30 cm pie dish
  • Put the pie dish into the fridge to chill for 30 minutes
  • Preheat the oven to 180C
  • Peel the pumpkin and cut into bite sized pieces
  • Steam the pumpkin with the kale until tender
  • Slice the leek and chop the garlic
  • Sauté the leek and garlic in a large pan with 1tbsp of olive oil until tender
  • Add the pumpkin and kale to the pan and stir around for a couple of minutes
  • Whisk the eggs with the yoghurt in a large bowl and season
  • Add the kale, pumpkin and leeks and mix well
  • Put the mixture into the pie dish and grate the cheese over the top
  • Bake for 25 minutes until golden
Original Source: 

Izzy Silvester