Begin by blind baking some shortcrust Pastry into individual pie shells
Cut one butternut squash into 1 cm pieces
Cut one spanish onion into segments
Drizzle with olive oil and oven bake
Mix ricotta cheese and goats cheese with a little milk and spoon into the bottom of the cooled pie bases
Top with the baked vege and garnish with dill and parsley
For a little extra add some smoked salmon on top.
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