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Pumpkin and Roquefort pie

Ingrédients

For 4 persons :
1 pumpkin
1 onion
1 shortcrust pastry
20 cl milk
3 eggs
3 tablespoons of fresh cream
150 grams of comté cheese
2 tomatoes
Olive oil
Salt and pepperoivre
Grated nutmeg

Présentation

1Peel your pumpkin, empty it and cut it into cubes.
2Chop your onion and fry it in a frying pan with a dash of olive oil.
3Add your pumpkin cubes and cook over a low heat for 15 minutes, adding water a few times to prevent the mixture from sticking.
4Grate your cheese.
5Mix the eggs, cream, milk and grated comté cheese in a bowl.
6Add salt and pepper and a little nutmeg to spice it up.
7In a tart tin, roll out your puff pastry, crumble your Roquefort on top and spread the coarsely cooked pumpkin.
8Bake the tart at 200° for 30 to 40 minutes. Enjoy!

To accompany this tart, let yourself be tempted by the Fleur de Roussanne from Domaine Jean Perrier & fils. This ample and generous wine with spicy, candied pineapple and apricot notes will perfectly match the salinity of the Roquefort.

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