Seasonal Tarte Flambée Recipe

Inspired by Lallande

Time45m

Serves4

Roasted squash, purplette onion, creme fraiche, toasted pine nut, basil pesto

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Ingredients

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1
Preheat the Oven
Preheat your oven to 425°F (220°C).
2
Prepare the Squash
In a bowl, toss the diced butternut squash with olive oil, salt, and black pepper. Spread it out on a baking sheet and roast for 20 minutes until tender.
3
Prepare the Tarte Base
Roll out the puff pastry on a baking sheet lined with parchment paper. Use a fork to poke holes into the pastry to prevent it from puffing up too much.
4
Assemble the Tarte Flambée
Spread the creme fraiche evenly over the puff pastry. Top it with the roasted squash, sliced purplette onion, and toasted pine nuts.
5
Bake the Tarte
Bake the assembled tart in the preheated oven for about 15-20 minutes, or until the pastry is golden brown.
6
Finish with Pesto
Once out of the oven, drizzle the basil pesto over the top before serving.
7
Serve
Slice the tarte flambée into pieces and serve warm.