I watched an episode of Rachel Allen’s Bake on telly last week. She visited a market stall which sold lovely savoury tarts, and subsequently the bakery which produces the tarts. I googled them and found a good recipe for butternut squash tart. The tart base is made using spelt flour, hence has a lovely ‘bread-y’ texture. I substituted the parmesan with stilton and apricot cheese. I added fresh thyme, roasted the squash and caramelised the onions before baking which lent a lovely sweetness to the tart, but it was missing something robust – tomatoes, olives or maybe even asparagus. Next time, Gadget, next time.