I’ve been inspired, for this delicious Butternut squash carrots and goat’s cheese pie, by a recipe of the famous chef Ottolenghi.
This warm recipe is a seasonal treat that I love on fall/winter season. The carrots bring sweetness, and the mix of squash and goat cheese is absolutely divine.
When should you try this Butternut squash carrots and goat’s cheese pie?
In the daily life, it sounds perfect with a salad or a vegetable soup. I can also imagine it very well as a dish to share on an aperitif or a brunch.
I can’t wait to read your feedback!
Enjoy,
Caroline
PS: to discover more recipes with butternut squash or pumpkin, you can click here.
For a pie 1 puff pastry ∞ Preheat the oven to 170°C. *The pie is ready when it's golden brown and the cheese slightly melted!
Ingredients
Butternut squash: 500 gr (about 1/4 of a squash)
Olive oil: 2 tbsp.
Carrot: 180 gr
Cider vinegar: 3 cl
Vegetable cream: 10 cl
Egg: 1
Salt & pepper
Fresh goat cheese: 100 grInstructions
∞ Spread the puff pastry on baking paper, prick the pastry with a fork. Keep the dough in the fridge.
∞ Dice the squash. Place the squash in an ovenproof dish with 1 tbsp of olive oil, salt and pepper.
Place in the oven for 15 minutes.
∞ Grate the carrots. Heat a saucepan with 1 tbsp of olive oil. Add the carrots and cook over a low heat for about 10 minutes, keeping an eye on them. Add the vinegar and 6 cl of water and leave for another 15-20 minutes until only a little juice remains. Stir from time to time. Reserve the carrots out of the heat when the cooking is over.
∞ Take the pastry out of the fridge, place the baking paper on top of the pastry and add rice to make the paper heavier. Place in the oven for 20 minutes. Remove the paper and bake for a further 5 minutes.
∞ In a bowl, beat the egg, cream and season.
∞ Take the pie dough out of the oven: spread a carrot base. Gently pour in the cream/egg mixture. Add the butternut and finish with fresh goat's cheese cubes.
∞ Bake in the oven for 8 minutes at 180°C.Notes
