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Tart butternut, spinach and walnuts
For 6 people
Preparation time: 20 min, Cooking time: 50 min
Dough
[ingredients title=”Ingredients”]
- 250g semi-complete flour
- 100 ml olive oil
- 100 ml warm water
- 1 tsp yeast
- a pinch of salt
[/ingredients]
Cream
[ingredients title=”Ingredients”]
- 1 small butternut squash
- 100g baby spinach
- 1 handful of nuts
- salt and pepper
- 300 ml thick cream
- 30g of emmenthal
- 4 eggs
[/ingredients]
PREPARATION
- In a bowl, mix the flour with the oil, yeast, water and salt.
- Form a ball.
- Preheat the oven to 200 ° C.
- Spread the dough 4 to 5 mm thick and place it in a pie dish.
- Peel the squash and cut half into small dice and the other half into slices.
- Bring a pan of salted water to a boil and immerse the dice and squash slices for 5 min then drain.
- In a bowl, combine the cream and the eggs. Add salt and pepper.
- Brown the spinach leaves in the pan for a few moments with a little oil. Salt and pepper. Reserve.
- Place the squash cubes and the spinach over the dough.
- Pour the cream gently. Sprinkle with emmenthal.
- Place the squash slices and the crushed nuts on top of the pie.
- Place in the oven for 30 minutes or until the pie is golden brown.
Tart butternut, spinach and walnuts
For 6 people
Preparation time: 20 min, Cooking time: 50 min
Ingrédients
- 250 g semi-complete flour
- 100 ml olive oil
- 100 ml warm water
- 1 tsp yeast
- a pinch of salt
- 1 small butternut squash
- 100 g baby spinach
- 1 handful of nuts
- salt and pepper
- 300 ml thick cream
- 30 g of emmenthal
- 4 eggs
Instructions
-
In a bowl, mix the flour with the oil, yeast, water and salt.
-
Form a ball.
-
Preheat the oven to 200 ° C.
-
Spread the dough 4 to 5 mm thick and place it in a pie dish.
-
Peel the squash and cut half into small dice and the other half into slices.
-
Bring a pan of salted water to a boil and immerse the dice and squash slices for 5 min then drain.
-
In a bowl, combine the cream and the eggs. Add salt and pepper.
-
Brown the spinach leaves in the pan for a few moments with a little oil. Salt and pepper. Reserve.
-
Place the squash cubes and the spinach over the dough.
-
Pour the cream gently. Sprinkle with emmenthal.
-
Place the squash slices and the crushed nuts on top of the pie.
-
Place in the oven for 30 minutes or until the pie is golden brown.