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Betty Bossi Koch-Center
Round baking tray (approx. 28 cm Ø)
How it's done
Place the squash and shallots in a bowl. Mix in the oil and sage, season, spread on a baking tray lined with baking paper.
To roast the squash
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove, allow the squash to cool slightly.
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the yeast. Pour in the water and mix quickly to form a soft dough; do not knead. On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), transfer to a baking tray. Prick the pastry base firmly with a fork.
Mix the cheese and flour. Whisk together the cream, eggs and garlic, season, mix with the cheese, pour over the base of the tart. Top with the squash and shallots.
Approx. 30 mins. in the lower half of an oven preheated to 220°C.
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