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• For the pastry: Mix the flour and a pinch of salt. Rub in the butter until it resembles breadcrumbs. Stir in the beaten egg and bring the pastry together with your hands to form a ball. If too dry add a tablespoon of chilled water. Wrap in cling film, flatten to a 2cm thick rough disc — to make it easier to roll out — and refrigerate for at least 30 minutes and up to 48 hours.
• For the filling: sauté the onion in a non-stick frying pan over low heat for 5 minutes, add the cayenne pepper if using, a pinch of salt and pepper and half the sage. Add a splash of wine, stir and cook for 2-3 minutes more. Add the squash slices and cook, covered over low-medium heat, until softened (10 minutes) stirring occasionally. Once soft, remove the lid, increase the heat and cook until the squash turns golden (about 10 minutes).
• Whisk the eggs, cream, milk and a generous pinch of salt and pepper. Add the remaining sage, crush in the ricotta and half the cooked squash. Set aside.
• Preheat oven to 180°C. Roll the unwrapped pastry between two sheets of baking parchment and use it to line a 26cm round tart tin.
• Blind bake the pastry, by covering the dough with greaseproof paper and filling it with baking beans (any dry beans will do). Bake for 15-18 minutes then remove the paper and beans and bake for a further 5 minutes.
• Pour the filling mixture into the cooked base. Place the remaining squash that on top and scatter with crumbled feta. Return to the oven and bake for about 30 minutes. Serve hot, warm or at room temperature.