Butternut Squash & Leek Tart

Ingredients
1 butternut squash, peeled, cut into 3cm thick slices
olive oil
2 leeks, white parts chopped
2 tablespoons butter
1 garlic clove, chopped
1/4 cup white wine
300ml cream
2 eggs, and 1 egg yolk
2 teaspoon thyme. chopped
1 teaspoon parsley, chopped
1 cup grated gruyere cheese
pinch of nutmeg
salt and pepper
Short Crust Pastry
1 2/3 cup flour
180g butter, chilled and cubed
3 tablespoons ice water


To make tart...
Preheat oven to 350F. In a food processor pulse together flour and butter until it resembles coarse bread crumbs. Then slowly add water while continuously pulsing until dough begins to pull together. Form dough into a ball and wrap in plastic wrap, flatten into a disk, then refrigerate for at least 30 minutes. Roll dough out on a lightly floured surface to 5mm thick, then place it in tart pan. Chill for 15 minutes, then poke a few holes in the bottom with a fork and line with parchment paper and fill with baking weights. Blind bake for 15 minutes, then remove paper and weights and cook for another 5 minutes or until golden and dry. 
Meanwhile, line a baking tray with parchment paper and place squash pieces on the tray, drizzle with olive oil and season with salt and pepper. Cover the tray with aluminum foil and roast in the oven for 30 minutes or until squash is soft. Place the squash in a strainer over a bowl and allow to drain for atleast 30 minutes.
Meanwhile, melt butter in a large frying pan over medium-low heat. Add the leak and garlic and cook, stirring, until leek softens about 5 minutes. Add the wine and reduce for 3 minuted until most of the liquid has evaporated, then set aside to cool slightly. Place the butternut squash, leek mix, cream, eggs, yolk, thyme, and parsley in a food processor and blend until smooth. Stir in the cheese and nutmeg, then season with salt and pepper. Poor the squash mixture into the tart shell and bake for 40 minutes until firm and golden.