làThe place for the gastronomic lovers100 % local🍁 Fall Posted on 29.10.2025
Autumn is here, and we’ve found this recipe for an autumnal butternut squash and Camembert tart for you, offering a subtle blend of winter vegetables and distinctive cheese. A recipe that’s 100% autumn with a touch of Normandy!
Ingredients
- Puff pastry or shortcrust pastry
- One butternut squash
- One or two white or red onions
- One Normandy Camembert cheese
- Walnuts
- Salt, pepper, paprika and nutmeg
- Olive oil
- Mustard (one teaspoon)
Preparation
- Preheat the oven to 180°C.
- Wash and peel the butternut squash, then cut it in half, scoop out the seeds and cut it into rounds. Arrange the rounds on a baking tray, season with salt, pepper, paprika, a pinch of nutmeg and a drizzle of olive oil. Bake for 20 minutes at 180°C until slightly roasted and tender.
- Meanwhile, peel the onions and fry them in oil over a low heat until caramelised.
- Place the pastry in a pie dish, prick it with a fork and brush with a little mustard.
- Then add a few slices of butternut squash, a layer of caramelised onions and a few walnuts, alternating several layers.
- ‘The cheese on the cake’: add a few slices of Camembert on top.
- Bake at 180°C for 30 to 35 minutes.
Bon appétit !
We like
- The autumnal flavours of this dish
- The melt-in-the-mouth taste of Normandy Camembert
