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Thin crisp tarte flambée topped with roasted squash

Recipes  /  Winter Classics

Winter squash tarte flambée

A blistered, crème-fraîche base piled with caramelised squash and thyme.

TOTAL TIME

45 min

SERVES

4

DIFFICULTY

Easy

What you’ll need

  • 1 ball pizza dough (about 280 g)
  • 200 g crème fraîche
  • 300 g butternut squash, shaved thin
  • 1 red onion, sliced into rings
  • 60 g grated Gruyère
  • Fresh thyme leaves
  • Salt, pepper and a grating of nutmeg

Method

  1. Heat the oven to its hottest setting with a tray inside.
  2. Roll the dough paper-thin on a floured peel.
  3. Spread over the crème fraîche, leaving a 1 cm rim.
  4. Scatter the squash, onion, Gruyère and thyme; season well.
  5. Bake 8–10 minutes until puffed and deeply blistered.
  6. Rest 2 minutes, slice and serve at once.

Cook’s tip

Slice the squash almost translucent — thick pieces stay raw while the base burns.

Portrait of Maren Kessler

Maren Kessler

Cookbook Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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