for 4 people

Squash puree

400 g	squash (e.g. butternut, cut into approx. 2 cm pieces)
	salted water, boiling
¼ tsp	cinnamon
¼ tsp	nutmeg
a little	pepper

Tart

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
150 g	bacon strips, cut in half crosswise
1 tbsp	maple syrup
2 tbsp	sunflower seeds

How it's done

Squash puree

Cook the squash in boiling salted water for approx. 8 mins. until soft. Drain the squash, transfer to a measuring jug, purée, season.

Tart

Unroll the dough, place on a baking tray together with the baking paper, prick the dough firmly with a fork. Cut into the dough all around, about 1 cm from the edge, but do not cut through. Spread the squash purée on the pastry up to the cut. Place the bacon on top, brush with maple syrup. Brush the edge of the dough with a little water, sprinkle sunflower seeds on top.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove, allow to cool slightly.

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