1 level tablespoon of sugar1 tablespoons of flat-leaf parsley
Start by candying the onions: Fry the onion slices with olive oil.
Once translucent, add sugar and balsamic vinegar. Season with salt and pepper and let them reduce for a few minutes.
Preheat the oven to 180°C.
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.
Assemble the tarte tatin: Lay baking paper in the bottom of the pan and lightly butter it.
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