Squash and cheese tart

Squash and cheese tart

Total: 1 hr 30 Min. | Active: 40 Min.
Nutritional value / person: 865 kcal
, Fat: 61 g
, Carbohydrate: 46 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g squash (e.g. ProSpecieRara Delicata), cut into approx. 2 cm slices
4 shallots, thinly sliced
2 tbsp olive oil
½ bunch sage, finely chopped
½ tsp salt
a little pepper


100 g buckwheat flour
100 g half-white flour
¼ tsp salt
50 g butter, cut into pieces, cold
¼ cube yeast (approx. 10 g), crumbled
1 dl water

Cheese filling

200 g Gruyère, coarsely grated
100 g Vacherin Fribourgeois, coarsely grated
1 tbsp half-white flour
2 ½ dl single cream
2 eggs
1 garlic clove, squeezed
a little nutmeg
¼ tsp salt
a little pepper
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Round baking tray (approx. 28 cm Ø)

How it's done

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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.

Cheese filling

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.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C.

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