Starter
Pumpkin Tart with Roquefort Cheese
Let yourself be tempted by this tart with a strong flavor!
20 min
Prep time
40 min
Cook time
4
Servings
Intermediate
Difficulty
1h
Total time
Ingredients
Instructions
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1
Peel, core, and cut the butternut squash into cubes.
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2
In a large skillet, sauté the chopped onion in 2 tablespoons of olive oil, then add the cubed butternut squash.
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3
Cook on low heat for about 15 minutes, occasionally adding a tablespoon of water to prevent it from sticking.
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4
Meanwhile, prepare the quiche filling by mixing in a bowl the eggs, cream, milk, and shredded Gruyère.
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5
Season with salt, pepper, and add nutmeg.
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6
Roll out the pastry on a 29 cm diameter baking dish, crumble the Roquefort over the pastry.
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7
Spread the roughly cooked butternut squash puree evenly over the entire surface and pour the mixture on top.
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8
Use a fork to smooth it out.
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9
Bake at 180°C (th. 5) for 30 to 40 minutes.
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