FRIJE

Instructions

• 1.   Start by cooking the squash, which should cool down: remove the seeds, cut off the ends, and cut 600 g of well-washed squash into 3cm cubes without peeling (if organic*). Cook for 20 minutes with the cream + 1/2 tsp salt and pepper to taste, equip the robot with the ultra Blade / slow Cook P2 / 95°C / 20 minutes / without the cap.
• 2.   Blend the cooked squash into a smooth puree at speed 12 / 2 minutes / with the cap on to avoid hot splashes. Transfer the puree to a large dish. Let it cool down.
• 3.   Wash the companion's bowl, rinse it with cold water to cool it down. Dry it perfectly.
  Make a homemade shortcrust pastry.
• 4.   Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In a separate bowl, beat together the egg yolks and the cooled butternut squash puree. Then fold in the beaten egg whites.
• 5.   Roll out the pastry with a rolling pin and line a 26 cm diameter mold, then prick the surface with a fork. Cover the pastry with parchment paper and baking beads (or legumes to weigh it down). In a preheated oven at 180°C, blind bake the tart shell for 10 minutes, then remove it from the oven. Remove the baking beads and parchment paper.
• 6.   Add the butternut squash mixture to the pre-baked tart shell. Bake for another 10 minutes at 180°C.
  After 10 minutes, add the pieces of gorgonzola, pumpkin seeds, and pine nuts. Continue baking at 180°C for 15 to 20 minutes, depending on the power of your oven. Adjust the time if necessary: in any case, the surface should be golden!
• 7.   Wait for 10 minutes before unmolding onto a wire rack.

Nutritional information *