It's fall ! 🍁 The season of squash pies and hot chocolates under the duvet has arrived.
We are delighted to present to you a new savory tart recipe that highlights one of the tastiest vegetables of the season: pumpkin. Paired with gorgonzola, a creamy and tangy Italian cheese, this rustic tart is the perfect marriage of the sweetness of the squash and the richness of the cheese, all wrapped in a crispy crust. Whether you're a cooking enthusiast or simply looking for a new recipe to try, this tart will delight your taste buds 😋.
Let's go ? So, let's put on the aprons and head to the stove!
INGREDIENTS :
FOR 1 PIE FOR 6 PEOPLE
- 1 shortcrust pastry
- 1 large red onion
- 2 small pumpkins
- 150 g of gorgonzola
- a small bunch of curly parsley
- a tablespoon of crème fraîche
- an egg yolk
- Salt, pepper and nutmeg (for those who like it) or a few hazelnuts to decorate.
SMALL RECOMMENDATIONS:
- The pumpkin season being from September to December , we advise you to favor this period to make this recipe 🌱.
- If you are Vegan and/or you do not consume gluten : we advise you to make your homemade shortcrust pastry using chickpea flour, cornstarch and a little olive oil. It's easy to make, quick and super good 🥰. You can find a little recipe right here: Vegan Shortcrust Pastry, gluten and lactose free .
PREPARATION OF THE PUMPKIN AND GORGONZOLA TART:
WE GET YOUR HANDS IN THE DOUGH!
- Preheat the oven to 180°C
- Cut the onion into small cubes, then brown it.
- Cut the squash into large pieces (no need to remove the skin, that's great!) and keep a dozen quarters for decoration.
- Put the pieces of squash to cook in a saucepan with the onions, brown everything with a little water, then cover until the pieces of pumpkin are soft . Add the spices and cream at the end of cooking.
- Place the dough in a pie dish and prick it with a fork. Then put the squash on the dough and add the gorgonzola on top.
- Pound the shortcrust pastry to form a “rustic pastry” and arrange the remaining squash wedges nicely in the center.
- Brush the dough with the egg yolk so that it turns golden brown when cooked.
- Bake the preparation for 20 minutes at 180°C in a fan-assisted heat setting.
A delight ! Serve hot with a green salad 🥰.
HOW TO STORE YOUR PIE?
WE DRAW THE CHARLOTTES FLAT!
If you haven't devoured your pie in one sitting, keep it with our coated cotton flat charlottes , ideal for covering your small and large bowls as well as your salad bowls and large pie dishes .
The concept: cover your pie dish (or a plate) with a large flat charlotte , then put the whole thing in the fridge for next time!
🍃 An eco-responsible accessory: reusable dish covers are a real alternative to using disposable packaging to preserve your food. So “Oust” the aluminum foil and other cellophane and “Hello” the flat charlottes!
👉 Find our selection right here: flat charlottes
Don't hesitate to tell us what you thought of this pumpkin pie recipe in the comments and send us photos of your creations on our Instagram account 🤤.
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