Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 100 grams of active sourdough starter, 250 grams of all-purpose flour, 120 ml of lukewarm water, 30 ml of olive oil, and 5 grams of fine sea salt in a large bowl, then knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

2. 2

   Place the sourdough dough in a greased bowl, cover, and let it ferment at room temperature for 4-6 hours, or until doubled in size, then refrigerate for at least 30 minutes for easier handling.

3. 3

   Preheat your oven to 200°C (400°F). Toss 500 grams of diced butternut squash with 15 ml of olive oil, a pinch of salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

4. 4

   In a large pan, sauté 1 thinly sliced medium red onion and 2 minced garlic cloves in a splash of olive oil over medium heat until softened, then add 200 grams of sliced crimini mushrooms and cook until browned, stirring in 5 grams of smoked paprika, 2.5 grams of ground cumin, and 2 grams of chopped fresh thyme.

5. 5

   In a bowl, combine the roasted butternut squash, sautéed onion and mushroom mixture, 100 grams of grated Gruyère cheese, 100 ml of heavy cream, and 2 large eggs, mixing well and seasoning with salt and pepper to taste.

6. 6

   Roll out the fermented sourdough dough into a 12-inch circle on a lightly floured surface, carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the edges, and trim any excess dough.

7. 7

   Pour the butternut squash filling into the prepared sourdough crust, spreading it evenly, and bake for 35-40 minutes at 180°C (350°F) until the crust is golden brown and the filling is set.

8. 8

   Let the Tarta Patagónica cool for at least 15 minutes before slicing and serving, garnished with extra fresh thyme if desired.