Butternut Squash Tart w/ Chili Honey

Crust - Ingredients

85g       Butter (room temperature & diced)

160g     Flour

½ tsp    Sugar

½ tsp    Coarse Salt

1           Egg (lightly beaten)

Filling - Ingredients

1           Butternut Squash (peeled and sliced in 2cm wedges)

30g       Butter (melted)

2 tsp     Fresh Sage (chopped)

75g       Chili Honey

pinch    Coarse Salt

57g       Grated Parmesan

30g       Breadcrumbs

200g     Gruyere Cheese (shredded)

20ml     White Wine Vinegar

½ tsp    Chili Flakes

Method

Line the base with parchment of a 9 inch springform pan. Oil and flour the pan if it’s not non-stick. In a food processor put, flour, sugar and salt - add the diced butter and pulse until thoroughly combined with no lumps. Pour the egg in until the dough begins to form and clump (you might need a second egg if you find the dough not forming). Roll the dough on a floured surface and drop into the pan, pressing it in well and trimming it at about 5cm depth. Refrigerate for 30 minutes. Preheat the oven to 350F.

In a large bowl toss the squash, sage, 40g of honey, melted butter and salt to create a good coating. Evenly sprinkle both breadcrumbs and parmesan over the pastry base - then ⅓ of gruyere cheese. Add a single layer of the coated squash then another ⅓ of the gruyere. Create another layer with the coated squash and the final ⅓ of gruyere cheese.  Bake on a baking tray for about 1hr 40min until the squash can be pierced easily with a fork. (If the crust gets dark, cover loosely with foil). Finally combine the vinegar, chili flakes and the remaining 35g of honey - heat for 30 sec in the microwave and mix well. Drizzle over the tart as soon as it comes out of the oven. Rest for a few minutes before serving. Add a Forty Six North chutney for an extra zing when serving – we suggest mango.