Squash, Cheese, and Thyme Tart

Squash, Cheese, and Thyme Tart : instructions

• Preparing the dough
  • 1
    Cut the butter into small pieces.
    Mix all the dough ingredients together in a bowl by hand, or use a stand mixer.
  • 2
    Once you’ve formed your dough ball, if you’ve chosen the “gluten-free” option, I recommend rolling it out right away.
    This is because the lack of gluten will make your dough very brittle, especially if it loses moisture while resting.
    
    The Chef's Tip

    If you’re using wheat flour, you can let it rest for about half an hour. If you’re baking the tart the next day, it’s best to let it rest in the fridge overnight and take it out an hour beforehand. It will be easier to work with.
    
  • 3
    To roll out your dough, sprinkle a little flour on your work surface or on a baking mat (I find this more hygienic and easier to clean up afterward).
    Place the ball of dough on the surface, dust it lightly with flour, and begin rolling it out with a rolling pin.
    Don’t hesitate to add more flour as soon as the dough starts to stick.
    
• Filling and baking
  • 4
    Scoop out the pumpkin seeds with a tbsp.
    Cut your piece of pumpkin into slices, following the indentations in the skin.
    You’ll then be able to peel each piece much more easily using a vegetable peeler.
    
  • 5
    Next, cut the squash into dice-sized pieces (they were too big in the photo, so I had to cut them again 😅).
    Steam them for 15 minutes.
    
    The squash pieces should come out very tender, almost melting in your mouth, but not completely mushy!
    
  • 6
    Once they're cooked, spread out the squash cubes and season them lightly with salt.
    
• Pie pan
  • 7
    Crack the eggs into a mixing bowl and crumble the thyme over them.
    Season with salt and pepper, then beat with a fork.
    
  • 8
    Add the crème fraîche and mix well until smooth.
    Grate both cheeses directly into the bowl and mix.
    Preheat your oven to 180°C on the convection setting.
    
  • 9
    Place the diced squash on the pie crust and pour the filling over it.
    Spread it evenly with the back of a tbsp so that it covers the entire pie.
    
  • 10
    Bake the tart for 30 minutes.
    
    If your oven doesn't have a convection setting, you'll need to increase the temperature (to 190°C or even 200°C) and keep an eye on it while it bakes.
    
  • 11
    Your tart will come out beautifully golden and puffed up—serve it right away with a green salad!