Butternut and Gruyère Tart

Name: Butternut and Gruyère Tart
Yield: Serves 10–12
Cuisine: French
Ingredients: 4 eggs; handful of basil leaves; 350 g (12 oz) peeled and seeded butternut squash, thinly sliced into half-moon shapes; 500 ml (18 fl oz) crème fraîche; 250 ml (9 fl oz) double cream; 225 g (8 oz) Gruyère cheese, grated or broken into lumps; salt and black pepper; 2 banana shallots or 3–4 ordinary shallots, sliced into half moons; leaves of few sprigs of thyme, chopped; 225 g (8 oz) plain flour, plus more for dusting; large knob of butter; 115 g (4 oz) chilled butter

Preparation info

Serves
10–12

Difficulty
Complex

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This is our vegetarian version of that old standby, quiche lorraine.

Ingredients

large knob of butter
2 banana shallots or 3–4 ordinary shallots, sliced into half moons

Europe
France
Starter
Pastry
Mediterranean
Vegetarian

Method

First make the pastry. Sift the flour into a bowl, grate in the butter, then rub it in with the fingers until it resembles fine breadcrumbs. Add the thyme, salt and pepper to taste and then, using a round-bladed knife, cut in just enough cold water for it to bind into balls of dough. Gather these together into one ball and leave to rest for 20 minutes.
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