Tart butternut, spinach and walnuts

For 6 people Preparation time: 20 min, Cooking time: 50 min


  • 250 g semi-complete flour
  • 100 ml olive oil
  • 100 ml warm water
  • 1 tsp yeast
  • a pinch of salt
  • 1 small butternut squash
  • 100 g baby spinach
  • 1 handful of nuts
  • salt and pepper
  • 300 ml thick cream
  • 30 g of emmenthal
  • 4 eggs


  1. In a bowl, mix the flour with the oil, yeast, water and salt.
  2. Form a ball.
  3. Preheat the oven to 200 ┬░ C.
  4. Spread the dough 4 to 5 mm thick and place it in a pie dish.
  5. Peel the squash and cut half into small dice and the other half into slices.
  6. Bring a pan of salted water to a boil and immerse the dice and squash slices for 5 min then drain.
  7. In a bowl, combine the cream and the eggs. Add salt and pepper.
  8. Brown the spinach leaves in the pan for a few moments with a little oil. Salt and pepper. Reserve.
  9. Place the squash cubes and the spinach over the dough.
  10. Pour the cream gently. Sprinkle with emmenthal.
  11. Place the squash slices and the crushed nuts on top of the pie.
  12. Place in the oven for 30 minutes or until the pie is golden brown.