Heat oven to 180C/160C fan/gas 4.
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.
Transfer the pastry base to a sheet of
Mix the chutney and harissa, and
spread over the middle of the pastry.
Arrange the squash in one layer over
the top, then season. Put the tart on the
hot baking tray and bake for 30 mins.
Remove the tart, scatter over the feta
and pine nuts, and bake for 20 mins more.
Scatter over the mint and rocket to serve.