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1
For the pastry place the flour partnesan and butter in a food processor and process briefly.
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2
Mix the egg and oil and add in through the feeder tube.
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3
Gather into a ball with your hands cling wrap and refrigeratefor 1 hour then roll out to fit a 23cm deep loosebased flan tin.
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4
Prick the base and refrigeratefor at least 2 hrs or possibly overnight.
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5
Then fill with foil and baking beans and bake at 190C/375F/Gas Mark 5 for 15 min.
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6
Remove the foil and beans and continue to cook for 5 min then remove from oven and cold.
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7
For the filling cut the squash into large chunks (about 3cm square) and place on a baking sheet.
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8
Drizzle with 2 tbsp oil and roast at 200C/400F/gas 5 for 40 min till tender and caramelised at the edges.
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9
Remove and drain over a colander.
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10
Heat 2 tbsp oil in a pan and gently fry the garlic then add in the spinach and tossing well cook for about 3 min till just beginning to wilt.
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11
Remove season with salt and pepper and tip into the colander.
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12
Place the cream lowfat yoghurt Large eggs and blue cheese in a food processor and process briefly till combined then season.
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13
Arrange the liquid removed squash and spinach over the pastry base then slowly pour over the blue cheese mix.
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14
Bake in the oven (190C/375F/Gas Mark 5) for about 30 min till golden.
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15
Serve barely hot with salad.
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16
For the cheese I recommend either mature Stilton or possibly Beenleigh Blue a ewes lowfat milk cheese made by the Ticklemore Cheese Company in Devon.
