Curried Squash Tartlet with Apple and Chicory Salad Recipe - Great British Chefs

Ingredients

• 250g of Doves Farm Organic Plain White Flour, plus extra for dusting
• 140g of unsalted butter, cut into small dice and chilled
• 2 Freshlay Farms Golden Yolker® egg yolks
• 2 tbsp of ice cold water
• 1 pinch of salt
• 400g of butternut squash, or other seasonal squash, peeled and chopped into 3cm chunks
• 1/2 onion
• 2 garlic cloves
• 1 tsp mild curry powder
• 100ml of water
• 100g of crème fraiche
• 2 apples
• 2 white chicory
• 1 lemon
• 6 tbsp of extra virgin olive oil
• 1 handful of sage leaves, fried in butter until crispy