Pastry:
75g plain flour
50g chick pea flour
500g unsalted butter
25g grated parmesan cheese
Teaspoon of chopped fresh rosemary
One large egg
Black pepper to taste

Filling:
40g unsalted butter
One teaspoon brown sugar
3 sprigs fresh rosemary
One Kilo of 1cm thick half moon slices butternut squash

Dressing:
Sprig of fresh rosemary
Clove garlic
A few thin slices of chilli
75ml olive oil
Add all ingredients together and infuse

Garnish:
50ml Reduced balsamic vinegar
Mix of wild leaf salad
6 slices of crisp pancetta

Method
Put the butter and sugar in to a 20cm tarte tatin dish Place dish in oven and heat until butter sizzles

Add rosemary and arrange squash slices carefully over the base of the dish, overlapping each slice and filling the gaps.
Season with salt and pepper. Cover with tinfoil. Cook in oven until flesh is soft

Roll pastry in to large circle, enough to cover the tarte dish. Carefully lay the rolled out pastry over the butternut
squash slices, tucking the pastry loosely around the edge of the dish but be sure to leave gaps to ensure that the
pastry doesn’t get soggy as it cooks. Bake at 200°C for 40-45 mins

When pastry is golden, remove from oven and allow to cool in the dish before placing a flat place over the dish and
inverting it, giving a gentle shake.

Shave over some parmesan, and serve with salad and drizzle the whole lot with rosemary oil and balsamic vinegar.