Directions

Pie Crust

1. In a bowl, mix flour with a pinch of salt

2. Add olive oil and mix with a fork until you obtain a sandy consistency

3. Progressively add ice cold water until you can form a dough ball (don't overmix!)

4. Let dough ball sit, covered in a damp cloth for 30 minutes before rolling

Filling

1. Cut butternut squash in half, brush with oil and cook in a 375°F oven until soft (approx. 1 hour)

2. Remove the seeds and cut the upper part of the squash into thin slices

3. Meanwhile, sauté sliced shallots until translucent

4. Coarsely chop 1 handful of raw hazelnuts

Assembling

1. Roll the dough and brush it with olive oil

2. Add the butternut slices, slightly overlapping them

3. Ad the shallots, slices of VEGCHEESE Fresh Mozz and top it off with the hazelnuts and black pepper

4. Bake in a 350°F oven for about 45 minutes or until the cheese is gratinated and crust is golden