Emmental and Pumpkin Tart | French Refinement

Mix the flour with a pinch of the total amount of sea salt in a spacious bowl. Add the cold cubed butter and quickly work with your fingers until you achieve a sandy texture. Incorporate the cold still water and bring the dough together into a compact ball. Wrap it in cling film and chill in the refrigerator for 30 minutes.

Preheat the oven to 190°C. Roll out the dough on a lightly floured surface into a round sheet and transfer it to a 24-26 cm tart pan. Prick the base in several places with a fork, line with baking paper and baking weights, and blind bake the crust for 12-15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Peel the butternut squash and cut it into small cubes of about 1-2 cm. Finely chop the shallots. Heat the extra virgin olive oil in a pan and sauté the shallots with the squash cubes and thyme leaves for 7-8 minutes, until the squash starts to soften slightly and takes on a caramelised aroma. Season with the remaining sea salt and ground black pepper.