Rustic tart with goat’s cheese, squash, grilled almonds & tofu

Prepare the tofu mixture and let marinate on the counter for 20 minutes or more.

Cut the squash lengthwise. Use a halves in coupant the ends. Remove the graines to aide a spoon. Cut slice(s) 1 cm about. Transfer the squash in a bowl. Add olive oil, season with salt and pepper then Coat pieces well.

In a plaque ovenproof, recouverte parchment paper, place the mixture to squash. Cook to 400°F for 15 minutes and flip the pieces halfway through cooking. Set aside.

Meanwhile, heat a skillet with the butter and add the tofu. Cook over medium heat for 6–10 minutes stirring, or until the pieces are well browned. Set aside. Add shallot and garlic and mix.

On the same baking sheet, with a nouveau papier, place the dough, the piquer with a fork to a few endroits and the Brush pesto. Spread the squash, the mixture tofu and the goat cheese. Season with salt and pepper.

Cook about 30 to 40 minutes at 350°F or until the tarte is golden.

To serve, add the almonds and the green onions then For a dricezle maple syrup.