Butternut Squash Tart

Instructions

Preheat the oven to 190C, carefully cut the butternut squash in half, remove the seeds, peel the skin and slice the squash into slices (see picture).

Drizzle olive oil on to the butternut squash pieces, making sure each piece is coated and place on to a baking tray. Sprinkle salt and coriander on top, bake for 15 minutes then flip the pieces over and bake for a further 15 minutes or until tender.

Tip the jam, wine, butter and 1 teaspoon of thyme in to a saucepan, bring to a simmer and cook until thick then remove from the heat.

Combine the cheese, sliced almonds, one egg, one teaspoon of thyme, the dried currants, zest of one orange, nutmeg and pepper to a bowl and combine.

Roll out the pastry and cut in to a rectangular shape, use a pastry brush to egg wash the pastry, spread half of the almond and ricotta mixture on to the pastry, arrange the squash slices on top, overlapping one another and bake in the oven for 45 minutes.

Brush a layer of the glaze over the top of the tart and sprinkle with pumpkin seeds.