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Autumn tart with squash and cheddar cheese recipe

This savory fall-flavored pie is not only delicious but very easy to make. Squash contain many minerals and trace elements: these contributions are useful for stimulating the body’s defenses and limiting the risk of deficiencies, especially iron.



  • 8 phyllo dough
  • 2 tbsp. vegetable oil of your choice
  • 2 tbsp. tablespoon of water
  • 3 cups butternut squash, cut into very thin slices
  • 1 cup carrot, cut into very thin slices
  • 1 onion, minced
  • 3 garlic, chopped
  • 2 tbsp. Dijon mustard
  • 1 C. salted herbs
  • 1 C. maple syrup
  • Leaves of 3 sprigs of fresh thyme
  • Salt and pepper, to taste
  • 2 cups grated cheddar cheese


1. Mix vegetable oil and water. On a large baking sheet lined with parchment paper, spread the phyllo sheets, taking care to brush each sheet with the oil and water mixture between all layers.
2. Combine the chopped garlic, mustard, salted herbs, maple syrup and thyme leaves.

3. Spread over the phyllo sheets, taking care to keep an unstuffed one-inch rim. Salt and pepper. Garnish with the squash, carrot and onion slices then distribute the cheese.
4. Fold the non-trimmed edges on the sides to form an outline, then bake at 350ºF for 40 minutes. Serve.

Note: these recipes are only suggestions to better inspire you and not recommendations from a professional.