[READ BOTTOM TO TOP] Nice light autumn pie
|Preparation time||20 Minutes|
|Cooking time||70 Minutes|
Making the pie
- Roll out a pate brisee on a pie plate and poke a few (hundred) holes in it with a fork
- Brush the mustard on the pie crust (don't forget the sides)
- Add the cooked leek in a uniform layer on top of the crust
- Place the butternut squash chunks on top
- Place in the oven for 30 mn on 180 degree (or however much your crust typically needs to cook, minus 5-10 mn)
- When the crust seems cooked, take the pie out of the oven and crumble some feta on top
- Place back in the oven for 5-10mn
- Serve with some fresh thyme on top
- Cut up a fresh leek in thin slices (~5mm).
- 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.
- Lower the heat, salt and pepper, and keep cooking until nicely browned. Add butter if needed to keep from sticking.
- Cut the butternut squash with its skin into chunks (will be going straight into the pie, so don't keep them too high).
- Lightly mix up with olive oil and salt, and put in the oven for 30mn on 180-200 degrees.
- Take it out and flip about halfway through.
- 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.
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