- 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
- 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.