Rustic squash, mozzarella and red onion tart

Ingredients

4 servings

• 250 g of flour
• 75 g of butter
• 8 cl of water
• 1 pinch of salt
• 400 g of squash
• 10 mini mozzarella balls
• 1 red onion
• salt
• pepper
• thyme
• 1 drizzle of pumpkin seed oil (or olive oil if unavailable)
• 1 handful of pumpkin seeds

Steps

1. 1

   Dice the squash and cook it for 20 minutes in boiling water.

2. 2

   Drain the squash cubes. Mash them, then season with salt and pepper.

3. 3

   Mix the flour, salt, and softened butter. Gradually add water to form a smooth ball of dough.

4. 4

   Roll out the dough on a baking sheet.

5. 5

   Pour the puree onto the dough, leaving a wide border of dough.

6. 6

   Slice the onion into strips and cut the mini mozzarella in half. Sprinkle the top of the tart with the onion, cheese, and thyme. Drizzle with a little pumpkin seed oil. Fold the edges of the tart over the filling.

7. 7

   Bake at 200°C for 25 minutes.

8. 8

   Sprinkle with pumpkin seeds before serving.