Roasted squash and red chicory tart with salsa verde

Directions

• 1. Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. Toss the butternut squash wedges with 1/2tbsp oil, season and spread on the prepared tray. Roast for 10min. Toss the chicory with 1/2tbsp oil and add to the tray, roasting for another 10min; set aside.
  2. Step 2Meanwhile, heat remaining 1tbsp oil in a large frying pan over medium heat. Add the onions, cover with a lid and cook for 10min, stirring occasionally, until softened. Uncover, stir in the fennel seeds and cook for 10min more until golden; set aside.
  3. Step 3Lower oven temperature to 200°C (180°C fan) mark 6. Unroll the pastry sheet and place on a large sheet of baking parchment. Score a border 1cm from the edge, taking care not to cut all the way through the pastry. Prick the middle all over with a fork. Slide the pastry (still on the parchment) on to a large baking sheet and cook in oven for 15min, until puffed up.
  4. Step 4Remove pastry from the oven and, with the back of a spoon, gently press down the pastry inside the border. Spread the oat fraiche evenly over the pastry inside the border. Scatter over the onions, then arrange the squash and chicory on top. Return to oven for 10min.
  5. Step 5Meanwhile, make the salsa verde. Place all the ingredients in the small bowl of a food processor with 2tbsp water (see GH Tip) and pulse to a rough sauce.
  6. Step 6Set tart aside for 10min to allow the Oatly! Creamy Oat Fraiche to thicken before slicing and serving dolloped with the salsa verde.