Roasted honey nut squash, gruyere, fried sage and smoked paprika tart

I roasted some beautiful honeynut squash from It’s Giving Farm, made a confit garlic butter using garlic from Fresh and Tasty Mushrooms, and added some with Gruyère cheese. Then I finish it off with a some wildflower honey from Bee’s Universe, smoked paprika, and some crispy fried sage! All on the buttery, flaky crust!

**Price includes HST

The facility is not nut or allergen free where the pies are made. Please specify all allergies