Butternut Squash Tart | olivemagazine

Ingredients

• 185g plain flour plus extra for dusting
• 40g walnuts
• 120g butter cold, cubed, plus extra for the tin
• 1 egg
• 1kg butternut squash peeled, halved, deseeded and sliced into 1½cm half moons
• 2 tbsp olive oil plus a drizzle
• ½ tsp pul biber
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 1 small red onion finely sliced
• 1 lemon zested and juiced
• 200g feta (or vegetarian alternative) crumbled
• 180ml double cream
• 6 large sage leaves or 8 small ones
• 1 tbsp rose or apricot harissa