Click here to see my recipe for the tart dough
Ingredients
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- 1/2 Butternut Squash
- 200 g gruyere
- 200 g cream fresh
- 2 eggs
- a few drops of olive oil
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For the onions
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- 400 g onion, thinly sliced
- 40 g olive oil
- 5 g sugar
- 35 g balsamic vinegar
- salt
- pepper
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Directions
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- Cut the pumpkin into cubes, drizzle with the olive oil and bake at 180°C for 30 minutes.
- Heat a skillet over medium-high heat.
- Add the olive oil and saute the onion, stirring often.
- Add salt and continue to saute the onion until it gets a nice bright color, then add sugar.
- Let it get caramelized, add the vinegar and reduce heat.
- Cook until vinegar is completely absorbed and the onion is soften.
- Remove pan from heat.
- Pour the baked pumpkin into the pan and use a wooden spatula to mix well.
- Add cheese, cream and stir.
- Taste and add salt and pepper according to taste.
- Add two eggs and mix well.
- Fill the tart and bake at 180 ° for 40-50 minutes until it gets a nice golden color on the surface.
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