Creamy chard squash parmesan tart

Ingredients

• 400g acorn or butternut squash, peeled, deseeded and cut into 2-3cm slices
• 3 tbsp olive oil
• ½ bunch of thyme, leaves picked, plus a few sprigs to serve
• 1 tbsp butter
• 5 banana shallots, thinly sliced
• 2 tsp light brown soft sugar
• 1 tbsp sherry vinegar
• 400g chard, leaves chopped (reserve the stem to use in soups or stews)
• 40g parmesan or vegetarian alternative, grated
• 100g mascarpone
• 30g blanched hazelnuts, roughly chopped
• chicory salad, to serve
• 180g unsalted butter
• 250g plain flour
• ½ tsp fine sea salt
• 1 egg, beaten with a splash of milk, for glazing

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