Ingredients

• 3 tbsp brown sugar
• 55g/2oz butter
• 150g/5½oz butternut squash
• peeled and roughly chopped
• 100g/3½oz pine nuts
• crushed
• 100g/3½oz plain flour
• plus extra for dusting
• 85g/3oz cold butter
• cut into cubes
• 1 free-range egg
• beaten
• splash milk
• 2 tbsp Greek-style yoghurt
• 1 tbsp chopped fresh chives

Directions

• Preheat the oven to 180C/250F/Gas 4.
• For the caramelised butternut squash
• place the sugar into a small ovenproof frying pan and heat gently until melted and caramel-coloured. Add the butter and stir to combine.
• Add the butternut squash pieces
• stir well and cook gently for 3-4 minutes
• until softened.
• For the pastry
• place the crushed pine nuts
• plain flour and cold butter into a food processor and pulse until the mixture resembles breadcrumbs.
• Add the beaten egg and a splash of milk if the mixture is still too dry and blend to combine.
• Turn the dough out onto a floured surface and roll out to the thickness of a pound coin.
• Place the pastry over the cooked butternut squash in the pan
• pressing down around the edges to enclose the filling and trimming off any excess pastry.
• Transfer to the oven and bake for 12-14 minutes
• or until golden-brown.
• Remove the tart from the oven and allow to cool slightly. Slide a knife around the edges of the frying pan and turn the tart out onto a serving plate.
• To serve
• mix the yoghurt and chives together in a bowl and place a dollop of chive yoghurt on top of the tart.