Name: Curried squash tartlet with apple and chicory salad
Total time: 2 h
Ingredients: 250g of plain flour, plus extra for dusting; 140g of unsalted butter, cut into small dice and chilled; 2 Freshlay Farms Golden Yolker® egg yolks; 2 tbsp of ice cold water; 1 pinch of salt; 400g of butternut squash, or other seasonal squash, peeled and chopped into 3cm chunks; 1/2 onion; 2 garlic cloves; 1 tsp mild curry powder; 2 Freshlay Farms Golden Yolker® egg yolks; 100ml of water; 100g of crème fraiche; 2 apples; 2 white chicory; 1 lemon; 6 tbsp of extra virgin olive oil; 1 pinch of salt; 1 handful of sage leaves, fried in butter until crispy

Curried squash tartlet with apple and chicory salad

by GBC Kitchen

Ingredients

Store Cupboard

250g of plain flour, plus extra for dusting
2 Freshlay Farms Golden Yolker® egg yolks
1 pinch of salt
2 Freshlay Farms Golden Yolker® egg yolks
1 pinch of salt

Dairy

140g of unsalted butter, cut into small dice and chilled
100g of crème fraiche

Beverages

2 tbsp of ice cold water
100ml of water

Spices & Dried Herbs

1 tsp mild curry powder
1 handful of sage leaves, fried in butter until crispy

Oils & Vinegars

6 tbsp of extra virgin olive oil