Pumpkin and goat's cheese tart with baby spinach and English salad cream

This is a lovely tart. It is my favourite very healthy and tasty lunch recipe. If you don't like pumpkin, try beetroots instead. They also go very well with goat's cheese.

Preparation: 15 minutes + two hours chilling time
Cooking: 50 minutes
Serves: 8 to 10 people

Ingredients: 

Shortcrust pastry
1 cup of of plain flour
100g of unsalted butter, chilled
1 egg
2 tablespoon of iced cold water

Fillings:
1/4 jap pumpkin, skin and seeds removed and halved 
Water to cook the pumpkin - enough to cover the pumpkin
120g of goat's cheese  
A dash of olive oil
2 eggs
1 cup of cream
Generous salt and pepper for seasoning 

Salad cream:
1/2 cup of mayonnaise
3 tablespoons of apple cider vinegar
2 tablespoons of English mustard
A dash of olive oil
Salt and pepper to taste
Fresh baby spinach to serve with

Methods:
1. Prepare shortcrust pastry. Beat butter and flour until crumbling together. Add egg and beat again to form pastry dough. Add enough cold water to smooth the dough. Knead on flour dusted surface for 10 minutes and refrigerate for 2 hours.
2. Cook pumpkin. Bring pumpkin and water to boil over high heat. Reduce to low heat and let it simmer until pumpkin is almost cooked (do not over cook because it will be baked again) - about 10 to 15 minutes. Cool and slice to square pieces.
3. Slice goat's cheese to small pieces and refrigerate until needed.
4. Make salad cream. Beat all ingredients together with a spoon. Refrigerate until needed.
5. Preheat oven to 160'c. Knead pastry dough on a flour dusted surface to a round shape with 0.5 cm thick. Line it into a tart pan. Trim the edges to smooth them out evenly. Put a non-stick baking paper filled with 1/2 cup of raw rice or beans for blind baking. Bake for 12 minutes and remove the baking paper with raw rice and continue baking for 4 minutes. Cool.
6. Increase the oven temperature to 200'c. Beat eggs and cream together until well combined and add salt and pepper and beat gently to combine. Line cooked pumpkin pieces onto the pastry base. Top with goat's cheese, and pour the egg and cream  mixture. Top with salt and pepper. Bake for 35 minutes. Remove from oven. Drizzle with a dash of olive oil.

Serve with baby spinach and chilled English salad cream.