for 4 person

Squash

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

Dough

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

How it's done

Squash

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.

Dough

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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