[READ BOTTOM TO TOP] Nice light autumn pie

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Butternut prep

1. Cut the butternut squash with its skin into chunks (will be going straight into the pie, so don't keep them too high).
2. Lightly mix up with olive oil and salt, and put in the oven for 30mn on 180-200 degrees.
3. Take it out and flip about halfway through.
4. It doesn't need to be completely cooked through, as it will still cook with the pie, but make sure it's nice and roasted from the outside.

Leek

1. Cut up a fresh leek in thin slices (~5mm).
2. Start by heating up a pan and some cooking oil. When the oil is hot, add the leek and let it cook on medium-high heat without moving it until it browns from the bottom.
3. Lower the heat, salt and pepper, and keep cooking until nicely browned. Add butter if needed to keep from sticking.

Making the pie

1. Roll out a pate brisee on a pie plate and poke a few (hundred) holes in it with a fork
2. Brush the mustard on the pie crust (don't forget the sides)
3. Add the cooked leek in a uniform layer on top of the crust
4. Place the butternut squash chunks on top
5. Place in the oven for 30 mn on 180 degree (or however much your crust typically needs to cook, minus 5-10 mn)
6. When the crust seems cooked, take the pie out of the oven and crumble some feta on top
7. Place back in the oven for 5-10mn
8. Serve with some fresh thyme on top

Recipe sources [1]