Patagonian lamb tart with thyme onions and roasted squash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   For the crust, mix the all-purpose flour with 3 g salt in a bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture looks sandy. Add 1 egg and the cold water gradually until a dough forms, without overworking it.

3. 3

   Shape the dough into a disk, cover it, and chill for 20 minutes.

4. 4

   Place the squash on a baking tray and toss it with 15 ml olive oil, a pinch of salt, and the black pepper. Roast at 200 °C / 400 °F for 25 minutes, until tender and lightly golden. Remove and let cool slightly.

5. 5

   Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the onion and cook for 10 minutes until soft and golden. Add the garlic, fresh thyme, and sweet paprika; cook 1 more minute. Stir in the shredded lamb, mix well, and cook for 3 minutes. Season with the remaining salt and let cool slightly.

6. 6

   In a large bowl, combine the roasted squash, the lamb and onion mixture, 90 g grated sardo cheese, the 2 eggs, heavy cream, and fresh parsley until evenly mixed.

7. 7

   Roll out the dough on a lightly floured surface and line a 24 cm tart pan. Prick the base with a fork.

8. 8

   Fill the tart with the lamb and squash mixture. Sprinkle the remaining 30 g grated sardo cheese on top.

9. 9

   Bake the tart at 190 °C / 375 °F for 35 minutes, or until the crust is fully cooked and the top is golden.

10. 10

    Let the tart rest for 10 minutes before slicing and serving so the filling can set properly.