Welcome to Fromagerie Milleret website to discover all our products exported throughout the world! To access the website dedicated to France, click here

Butternut squash Tarte Tatin with Garlic Cancoillotte

Preparation cuisson difficulté 20 min.
Preparation cuisson difficulté 50 min.
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 4

  • 1 sheets of shortcrust pastry
  • 3 dessert spoon of garlic Cancoillotte
  • 1 medium butternut squash
  • 1 + 1/2 red onions, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 level tablespoon of sugar1 tablespoons of flat-leaf parsley
  • Thyme
  • Salt
  • Pepper
  • Olive oil


  • 1
    Start by candying the onions: Fry the onion slices with olive oil.
  • 2
    Once translucent, add sugar and balsamic vinegar. Season with salt and pepper and let them reduce for a few minutes.
  • 3
    Preheat the oven to 180°C.
  • 4
    Peel the butternut squash, cut it in half to keep the cylindrical part. Cut this part in half width wise to obtain two half-cylinders, then cut these into thin slices. Heat oil in a frying pan and brown the slices and season them.
  • 5
    Assemble the tarte tatin: Lay baking paper in the bottom of the pan and lightly butter it.
  • 6
    Place the slices of butternut squash, creating a rosette. Spread out the candied onions, then coat everything with 3 dessert spoons of Cancoillotte with garlic. Finish by rolling out the shortcrust pastry. Line the mould well with the pastry, so it overlaps the edges. Prick the pastrywith a fork. Bake the tarte tatin for 35-40 minutes at 180°C. Leave to cool before turning out onto a plate

Our cheeses