Recipe for mushroom, pumpkin and goat cheese tart in a wood-fired oven

Shortcrust pastry

• 250 g flour
• 125 g cold butter, diced
• 1 pinch of salt
• 50 ml cold water
• 1 egg yolk (optional)

Filling

• 200 g seasonal mushrooms (girolles, porcini)
• 1 small red kuri squash
• 100 g fresh goat's cheese
• 2 shallots
• Fresh thyme
• Olive oil, salt, pepper

1 hour 30 minutes before — Homemade shortcrust pastry

1. Mix the flour and salt. Add the cold butter and rub in with your fingers until the mixture resembles breadcrumbs.
2. Gradually work in the cold water and form a smooth ball. Wrap in cling film and leave to rest for 30 minutes to 1 hour in the fridge.

30 minutes before — Preheating the oven

1. Heat the wood-fired oven to 250–280°C. Use dry, non-resinous wood (oak or beech) for steady heat without excess smoke.

Preparation and cooking

1. Cut the red kuri squash into thin slices. Lightly roast the squash, mushrooms and shallots in a little olive oil.
2. Roll out the pastry and spread over the mixture of roasted vegetables. Add pieces of fresh goat's cheese, sprinkle with thyme, salt and pepper.
3. Bake for 20 to 25 minutes until the pastry is golden and crisp. Serve with a lamb's lettuce salad.