Squash, feta & pine nut tart

Ingredients

• 500 g puff pastry 
• 2 tbsp onion 
• 2 tbsp harissa 
• 0.5  butternut squash peeled deseeded very thinly sliced
• 200 g feta cheese crumbled
• 1 tbsp pinenuts 
• 1 small bunch mint leaves leaves picked
• 1 large handful arugula 

Equipment

• oven
• baking pan

Directions

1. Heat oven to 180C/160C fan/gas
2. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork.
3. Transfer the pastry base to a sheet of baking parchment.
4. Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season.
5. Put the tart on the hot baking tray and bake for 30 mins.
6. Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.