Leek, Sausage & Butternut Squash Tart

Method

1. Pre heat your oven to 200 degrees
2. Cut the butternut squash into small cubes, add to an ovenproof dish and dress with olive oil, salt & pepper. Roast in the oven for 40 minutes
3. Meanwhile, finely slice the shallots and garlic. Add a drizzle of olive oil to a frying pan and sauté them for 10 mins until soft. Remove from the pan and set aside
4. Next, squeeze the sausage meat out of the skins into a hot pan and fry until the sausage meat is crumbly and crispy
5. Finely chop the sage and walnuts, and then set aside for later
6. Once the butternut squash is roasted, remove from the oven
7. Roll out the sheet of puff pastry onto an oven proof tray and gently score to leave a 5 cm gap around each edge. Whisk the egg in a bowl and brush the edges of the pastry with the egg mixture
8. Add the puff pastry sheet to the oven and cook for 5-7 minutes, until the pastry has started to puff
9. Remove from the oven and press down the centre, keeping the edges puffed. It's now time to load up the tart!
10. Spread a thin layer of the caramelised onion chutney on the base of the tart, followed by the shallot & garlic. Evenly sprinkle the sausage mixture on top, followed by the cubed butternut squash.
11. Finally toss over the sage, walnuts and a sprinkling of the grated gruyere
12. Return to the oven and bake for 20 minutes, until the tart is golden brown
13. Cut into slices and tuck in - this would be delicious alongside a simple green side salad