2 sprigs rosemary, leaves picked and finely chopped
125g blue cheese
1-2 courgettes, halved
1 small butternut squash, peeled, halved and seeds removed
1 egg, beaten
Flaky sea salt
Freshly ground black pepper
Preheat the oven to 180*C. Put a large baking tray in the oven to preheat, which you will bake the tart on top of.
Roll out your pastry to a 3mm thickness and line the pastry tin. Trim the excess overhang, and then using your fingers, crimp a pattern into the edge. Scrunch up a piece of baking parchment and line the inside of the pastry, add baking beans, and blind bake for 10-15 minutes until the pastry feels dry and sandy to the touch. When you remove the baking beans and parchment, use a pastry brush to egg wash the inside of the pastry and the crimped edges. Set aside to cool.
In a small frying pan, heat one tablespoon of the oil and fry the shallots until tender and starting to become golden. Add the garlic and herbs and cook for a further minute. Set aside to cool.
Use a mandoline to thinly slice the courgette and butternut squash.
Add the shallot and herb mixture to the base of the pastry, followed by the crumbled blue cheese in an even layer. Then, starting from the outermost edge, lay slices of butternut squash, curved side up in two concentric circles. Then do two circles of courgette and repeat until you have reached the centre of your tart. Brush with the remaining tablespoon of oil, season with salt and pepper. Cover the tart with foil and bake for 35-40 minutes, and then remove the foil and bake for a further 10-15 minutes until the top is golden brown.
Let the tart rest for at least 20 minutes before slicing in, then serve.