Boeuf Wellington
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Pumpkin and Roquefort pie
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.
