SQUASH TART

Ingredients :

Crust:

2 cups flour

4 oz (120 g) margarine

4 tablespoons cold water

1 teaspoon salt

3 egg yolks

Filling:

3 eggs

1 cup milk

½ garlic clove, crushed

Salt

Pepper

Nutmeg

Oregano

Parsley, finely chopped

1.5 lb (750 g) squash, cooked, blended or processed with ½ cup milk

½ cup oil

½ cup grated cheese

2 bread slices, without crust, soaked in ½ cup milk

Preparation:

Crust:
Mix or process all ingredients. Rest for 10 minutes.

Roll pastry into a round and line greased mold. Prick base of crust.

Take to preheated oven at 300° F (150° C) and bake for 10 minutes. Remove from oven. Cool.

Filling:
Mix yolks with soaked bread forced through a strainer, oregano, parsley, garlic and squash.

Finally fold whites beated until stiff. Season with salt, pepper and nutmeg.

Fill the pastry shell.

Cut strips of dough and crisscross them on top or decorate as desired. Brush them with yolk.

Bake in preheated moderate oven 300° F (150° C).

8 servings

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