BUTTERNUT SQUASH TART WITH SAINT AGUR BLUE CHEESE

Method

Preheat the oven to 250°C.
Cut the butternut squash in half and remove the seeds. Slice it into rounds about 1 cm thick. Heat 2 tablespoons of olive oil in a large frying pan and sauté the squash slices on both sides for 2 to 3 minutes. Season with pepper, then remove the squash slices from the pan.
Line a baking sheet with parchment paper. Roll out the pizza dough until it reaches the size of the baking sheet. Spread the dough with crème fraîche and top with the pumpkin slices.
Crumble the Saint Agur Blue Cheese into small pieces and scatter the thyme leaves over the pastry. Add the pumpkin seeds and then a few drops of the remaining olive oil. Bake in the oven for about 15 minutes until golden brown.

INGREDIENTS

150 Saint Agur Blue Cheese

900g Butternut Squash

230g Fresh Pizza Dough

2 tbsp Pumpkin Seeds

75g Thick Crème Fraîche

A few branches of Thyme

2 tbsp Olive Oil

Pinch of Black Pepper

PRODUCT

View Method

Recipe Method

Preheat the oven to 250°C.
Cut the butternut squash in half and remove the seeds. Slice it into rounds about 1 cm thick. Heat 2 tablespoons of olive oil in a large frying pan and sauté the squash slices on both sides for 2 to 3 minutes. Season with pepper, then remove the squash slices from the pan.
Line a baking sheet with parchment paper. Roll out the pizza dough until it reaches the size of the baking sheet. Spread the dough with crème fraîche and top with the pumpkin slices.
Crumble the Saint Agur Blue Cheese into small pieces and scatter the thyme leaves over the pastry. Add the pumpkin seeds and then a few drops of the remaining olive oil. Bake in the oven for about 15 minutes until golden brown.