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