Free-Form Tarts

method:

• Sift the flour into a bowl. Add the butter and use your fingertips to rub it into the flour until it resembles breadcrumbs. Stir in the salt.
• Make a well in the centre and add 2 tbsp cold water. Bring the mixture together. Knead very briefly until smooth. Wrap in clingfilm and chill for at least 30 minutes.
• Meanwhile, prepare the fillings. To make the Leek and Cheddar Filling: Heat the oil in a pan and add the leek. Cook, stirring regularly for two minutes until just soft. Set aside.
• To make the Butternut Squash Filling: Heat the oil in a pan and add the onion. Cook for 1-2 minutes until just softened then add the butternut squash and 2 tbsp water. Cover and cook over a gentle heat for 6-8 minutes. Add the rosemary and season well. Set aside to cool.
• Preheat the oven to 190C/375F/Gas 5 Once the pastry has been chilled, divide it into six even-sized pieces. On a lightly-floured surface, roll out the pasry balls to make rough circles approx 5mm thickness. Place on a large baking sheet.
• Divide the leeks between twin of the pastry circles and top with the grated Cheddar. Divide the goat’s cheese between two of the circles and then spoon over ‘blobs’ of cranberry sauce. Divide the butternut squash between two of the circles. Fold up the edges on each to cover some of the filling.
• Brush the pastry with beaten egg. Cook for 15-20 minutes.