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Butternut squash, onion and chestnut tarte fine
Fruit and vegetables
½
shallot
, peeled and chopped
6
onions
, sliced
pinch chopped fresh
sage
1
butternut squash
, peeled, halved and cut into 5mm/¼in slices
handful fresh
sage
leaves
1 Treviso
radicchio
(red long), leaves separated
Tins, packets and jars
25g/1oz
Dijon mustard
25g/1oz
English mustard
plain flour
, for dusting
Cooking ingredients
500ml/18fl oz
vegetable oil
½ tbsp
white peppercorns
, lightly crushed
100ml/3½fl oz
white wine vinegar
10g/⅓oz
salt
2 tbsp
olive oil
250g/9oz cooked
chestnuts
, plus extra for serving
2 tbsp
honey
pinch
sea salt
oil
, for frying
Dairy, eggs and chilled
500g block ready-made
puff pastry
1 medium free-range
egg
, beaten
Other
handful dandelion leaves
Back to recipe
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