Creamy chard, squash and parmesan tart

• butternut squash↗400g acorn or g

  peeled, seeded, sliced into 2‑3 cm rounds

• olive oil↗3 tbsp tbsp
• thyme↗½ bunch of

  leaves gathered, plus a few sprigs for garnish

• butter↗1 tbsp tbsp
• banana shallots↗5

  thinly sliced

• soft light‑brown sugar↗2 tsp tsp
• sherry vinegar↗1 tbsp tbsp
• chard↗400g g

  leaves chopped (save stems for soups or stews)

• parmesan↗40g g

  or vegetarian alternative, grated

• mascarpone↗100g g
• hazelnuts↗30g blanched g

  roughly chopped

• endive salad

  for serving

• unsalted butter↗180g g
• plain flour↗250g g
• fine sea salt½ tsp tsp
• яйце↗1

  збите з краплею молока, для глазуру

Step-by-step instructions

1. 1

   An hour before making the dough, wrap the butter in cling film and chill in the freezer until solid. Preheat the oven to 200°C/180°C fan/gas 6. Place the flour in a large bowl with the salt and mix, then crumble the chilled butter and rub it into the seasoned flour. Mix everything with a pastry cutter, then quickly add 8‑10 tbsp of ice‑cold water, a little at a time, stirring until the mixture begins to form clumps. Form a disc with your hands, adding more water if the dough seems dry. Wrap and chill for 1 hour. At this stage the dough can be stored frozen for up to two months.

2. 2

   Toss the squash with 1 tbsp oil, most of the thyme leaves and seasonings. Spread on a tray and roast for 15 minutes. Heat the remaining oil and butter in a pan over medium heat and cook the shallots with a pinch of salt for 15 minutes until caramelised. Add the sugar and sherry vinegar, cook for another 3 minutes. Season, then let cool slightly.

3. 3

   Steam the chard leaves in a steamer for 3 minutes. Transfer to a kitchen towel and squeeze out excess moisture. Roughly chop, then mix with two‑thirds of the hard cheese and mascarpone. Season.

4. 4

   Place a tray in the oven to heat. Roll out the dough between two sheets of parchment paper to a 40 × 30 cm rectangle. Transfer it to a baking tin, keeping the parchment, then remove the top sheet. Spread the shallots, leaving a 3 cm border. Top with the chard mixture, the remaining cheese and the squash. Fold the edge of the dough slightly over the filling, then brush with an egg wash. Chill for 1 hour. Move the tin onto a hot tray and bake for 35‑40 minutes. Sprinkle with the remaining thyme and hazelnuts. Serve with endive salad.