Butternut Squash Tarte Tatin with Honey
Réalisée par En Cuisine Ma Poule for Les Compagnons du Miel®
- 👥 pour 6 people
- ⏱ temps de préparation : 15 min
- 🔥 temps de cuisson : 30 min
- ★ difficulté : 1/3
Ingrédients
For the pie crust:
350g flour
85g water
85g butter
1 tsp Camargue salt
1 tbsp Herbs de Provence
For the caramel:
2 tbsp honey
2 tsp balsamic vinegar
1 tsp cider vinegar
25g butter
Dried herbs of your choice
For the filling:
½ butternut squash
2 generous handfuls of fresh walnuts
1/2 block of feta cheese, crumbled
LA RECETTE
1. Combine all the ingredients for the pie crust.
2. Knead for 5 full minutes until you obtain a smooth, homogeneous dough. Don’t hesitate to press the dough ball against the work surface several times to release any trapped air.
3. Once the dough is ready, roll it out and cut a circle slightly larger than your baking dish (an extra 2 to 3 cm).
4. In a deep skillet, bring all the caramel ingredients to a boil and leave on the heat for about 5 minutes.
5. For the filling, slice the butternut squash into 1.5 cm thick rounds, then arrange them in your baking dish (pre-greased and floured for easy unmolding).
6. Pour the caramel over the squash slices, then cover with the pie crust, neatly tucking in the edges around the sides.
7. Bake at 180°C (350°F) for about 25 minutes. Sprinkle the crumbled feta on top after baking.
8. Serve this savory tarte tatin warm with a side salad.
