Butternut and Basque sausage tart

For November, @cook_that_food has put together a little recipe for us featuring a delicious seasonal vegetable that will warm you up during these chilly times.

We offer you a butternut squash and Basque blood sausage tart. It is made with Espelette pepper powder, Espelette pepper coulis, sheep's cheese, and Etxe Peio's Basque blood sausage with Espelette pepper.

Allow a little over an hour to prepare this recipe.

Ingredients

For the pastry:

- 200g of flour

- 100g of butter

- 50g of grated Basque sheep's cheese

- One teaspoon of poppy seeds

- Twoeggs

- One pinch of salt

Put the flour in a bowl, add the butter at room temperature, and "sable" the dough to coat all the flour with butter; the dough should have a sandy texture. Add the other ingredients, mix and form a ball, trying not to overwork the dough.

Form a dough disc, cover with film, and refrigerate for one hour.

For the butternut filling:

300g of butternut squash
One clove of garlic
Enough water
Two pinches of salt
Two teaspoons of Espelette pepper coulis
Two eggs
70g of milk
80g of ricotta

Recipe Preparation

In a saucepan, cook the butternut, previously diced (without skin), with a little water and garlic. As it cooks, add water if necessary, but do not drown the butternut. At the end of cooking, add the chili coulis, salt, and mash with a potato masher or blend the preparation.
In a bowl, mix the eggs, milk, ricotta, add the obtained puree, and mix well.
Take the cold dough out of the fridge, roll it out to 3mm, and line it in a tart pan or tart ring, prick the bottom of the tart. Blind bake the pastry, by placing baking beads or beans at the bottom, for 10 minutes at 190°C, remove the beads and put back for 4/5 minutes (it should be slightly golden).
Remove the pre-baked pastry, spread a layer of Basque blood sausage, @etxepeio, about 5mm thick, on the bottom of the tart.
Cut a purple carrot into julienne, cook the carrot julienne with a little butter and water in a covered pan.
Cover with the butternut mixture, arrange the purple carrot julienne and cook again for 20 minutes at 190°C, adjust the cooking time according to your oven.
To decorate the tart, sprinkle with Espelette pepper, fry some leek strands to add crunch and volume, scatter pickled red onions, etc.

Enjoy your meal! On egin!

We usually pair this type of dish with a fruity red wine; we recommend Gorri d'Ansa, which will perfectly complement the seasonal butternut tart.
If you want to discover more recipes and share your opinions on this one, don't hesitate to follow us on Instagram @etxepeio and @cook_that_food.