for 4 person

Roesti base

600 g	squash (e.g. muscade), coarsely grated (approx. 500 g)
250 g	mealy potatoes, cooked in their skins, coarsely grated
5 tbsp	fine polenta
1 tbsp	olive oil
½ tsp	salt

Topping

1 tbsp	olive oil
1	shallot, finely chopped
1 tin	peeled cherry tomatoes (approx. 400 g)
1 tsp	sugar
½ tsp	salt
100 g	squash (e.g. muscade), shaved into thin strips using a peeler
50 g	baby spinach
1 tbsp	olive oil
1 pinch	salt
150 g	mozzarella, sliced

How it's done

Roesti base

Mix the squash, potatoes, semolina, oil and salt. On a baking tray lined with baking paper, shape the mixture into a round base (approx. 30 cm in diameter).

To bake

Approx. 1 hr. on the bottom shelf of an oven preheated to 220°C.

Topping

Heat the oil in a frying pan. Sauté the shallot. Add the cherry tomatoes, cover and simmer for approx. 15 mins., season, crush with a fork. Spread the sauce over the roesti base. Mix the squash, spinach and oil, season with salt. Top with the mozzarella and vegetables.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C.

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