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1
.
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2
For the dough, pulse the flour, butter, and 1/4 tsp salt in a food processor until the mixture resembles coarse bread crumbs.
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3
Add the water and pulse until the dough comes together, adding more water if needed.
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4
Shape into a thick disk and wrap in plastic wrap.
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5
Refrigerate for 30 minutes.
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6
Roll out into a round about 1/8 in (3mm) thick.
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7
Use the dough to line an 8in (20cm) fluted tart pan with a removable bottom.
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8
Chill for 30 minutes.
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9
Preheat the oven to 400F (200C).
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10
Prick the bottom of the pastry shell.
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11
Line it with parchment paper and fill with baking beans.
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12
Bake about 15 minutes, until the dough looks set.
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13
Lift off the parchment paper and beans.
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14
Bake for 10 minutes more, until beginning to brown.
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15
Transfer to a wire rack.
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16
Slice the squash into thick slices and spread on a baking sheet.
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17
Toss with 1 tbsp oil.
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18
Bake for 30 minutes, or until tender.
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19
Meanwhile, cook the spinach and 2 tbsp olive oil in a covered saucepan for about 4 minutes, until wilted.
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20
Drain and let cool.
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21
Whisk the eggs, egg yolk, cream, Parmesan, and nutmeg together and season to taste with salt and pepper.
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22
Squeeze the spinach dry.
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23
Spread it in the pastry shell, and top with the squash and Gorgonzola.
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24
Pour in the custard.
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25
Bake for about 30 minutes, or until the custard is set.
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26
Let cool for 10 minutes.
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27
Remove the sides of the pan and serve hot.
