Roasted Squash Tart - Topa Mountain Winery

Ingredients

• 4 cups mushrooms, cremini, chanterelle, oyster, sliced
• 2 large leeks, white to light green parts, well cleaned.
• 3 cups butternut squash, peeled, cut into ½-inch cubes
• Extra virgin olive oil
• Freshly ground pepper and sea salt
• 1 sheet of puff pastry, thawed
• 1 teaspoon fresh thyme leaves
• Pinch of chile flakes
• Fresh chopped herbs (parsley and chives), for garnish