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