Butternut Squash, Sage and Hazelnut Tart

Butternut Squash

• 500 g butternut squash, peeled, diced (2 cm)
• 1 Tbsp olive oil
• 5 fresh sage leaves, torn in pieces
• 1 pinch dried chilli flakes
• fine sea salt, to taste
• ground black pepper, to taste

Pastry

• 100 g plain flour
• 100 g spelt flour
• 2 sprigs fresh thyme, leaves only
• 75 g unsalted butter, cold, diced
• 45 g water, cold
• 2 pinches fine sea salt

Filling

• 80 g roasted hazelnuts
• 2 garlic cloves
• 5 fresh sage leaves, plus extra roughly chopped for garnishing
• 80 g onions, quartered
• 30 g olive oil
• 150 g whole milk
• 100 g feta cheese, roughly chopped
• 3 large eggs
• 1 tsp fine sea salt
• ¼ tsp ground black pepper