Butternut Squash & Caramelised Shallot Tart

Ingredients

• 500g (1 lb) butternut squash, peeled, seeds removed
• 4 tbsp (1/4 cup) extra virgin olive oil
• 3 large or 5 small garlic cloves, peeled, crushed
• 2 tbsp tahini
• 1 tsp chilli crisp (optional)*
• 3 tbsp chickpea flour (see notes)
• 3 tbsp water
• zest of 1 lemon, finely grated
• 3 sprigs fresh thyme, leaves picked
• Salt, to taste
• 60g (1/2 cup) walnuts
• 45g (1/2 cup) rolled oats
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/2 tsp fennel seeds
• 120g (1 cup) plain white (all-purpose) flour
• 3 tbsp extra virgin olive oil
• 2 to 4 tbsp non-dairy milk or water
• 200g (7 ounces) shallots, halved, peeled
• 1 tbsp extra virgin olive oil
• 1 tbsp granulated sugar
• Pinch of salt
• 1 tbsp balsamic vinegar
• handful of salad leaves, to serve (optional)