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Butternut squash tart

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6 people


  • 1.6 kg butternut
  • 150 gr thick fresh cream
  • 2 eggs
  • 1 tsp coarse salt
  • 1 pinch nutmeg
  • 1 pepper mill
  • 1 shortcrust pastry


  • Peel and cut your squash. Place in a saucepan and cover with water.
  • Cook until it is easy to stick the tip of a knife into the squash, about 20 minutes.
  • Preheat your oven to 200 ° C.
  • Drain the squash well and puree it. Add the beaten eggs as an omelet, the crème fraîche, the nutmeg and the pepper.
  • Roll out your pie crust.
  • Prick with a fork and pour the preparation.
  • Bake for 40 minutes.