Preheat the oven to 180C/350F/gas mark 4 and the roast the butternut squash in the oven for 40-50 minutes until tender.

Mix up the packet pastry ingredients together and roll into a 3mm-thick disc between two pieces of parchment paper. Line a 24cm ceramic tart dish with the pastry, trimming away the excess. Line with greaseproof paper, fill with baking beans and put into the fridge for 20 minutes.

Bake for 10 minutes, remove the beans and bake for 10 minutes more. Set aside.

Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter and turn up the heat and cook until the water has evaporated and the garlic is starting to brown.

Add the maple syrup, cider vinegar and a pinch of sea salt and simmer for 5 minutes, until the garlic cloves are coated in dark syrup.

Peel the skin from the squash, chop into pieces and arrange in the tart base. Whisk the eggs, yoghurt and grated cheddar together with a pinch of salt and a few good grinds of black pepper and pour over the squash.

Scatter pieces of goat's cheese and caramelised garlic over the tart, drizzle over the syrup and sprinkle with the tarragon.

Lower the heat to 170C and bake the tart for 30 minutes, until it sets and the top goes golden brown.