Savory pumpkin and sheep's cheese tart: a melt-in-your-mouth recipe full of character
- 1 Shortcrust pastry
- 600g Pumpkin
- 150g Sheep's cheese
- 3 Eggs
- 20 cl Liquid cream
- 1 Onion
- 1 Tbsp Olive oil
- 1 tsp thyme
- 40g Walnut kernels
- 1 good pinch of nutmeg
- Cell
- Pepper
- Preheat the oven to 180°C (350°F). Wash the butternut squash thoroughly, cut it in half, and remove the seeds and stringy fibers. Cut the flesh, skin and all, into small, even cubes. Peel and finely chop the onion. Heat the olive oil in a large frying pan. Add the onion and sauté for 3 to 4 minutes. Stir in the butternut squash, thyme, a pinch of salt, and pepper. Cover and cook for 12 to 15 minutes.
- Unroll the shortcrust pastry into a tart tin and prick the base with a fork. Distribute the butternut squash pieces and onion evenly over the surface. Cut the sheep's cheese into small pieces or thin slices and arrange half of it over the squash. Roughly chop the walnuts and scatter some over the filling for a crunchy touch.
- Crack the eggs into a bowl and whisk them with the cream. Add the nutmeg, a little pepper, and a pinch of salt. Pour the mixture over the pumpkin. Scatter the remaining sheep's cheese and walnuts on top. Bake for about 35 to 40 minutes, until the filling is set and the surface is nicely golden brown.
- Remove the tart from the oven and let it rest for 5 minutes before slicing. Serve it warm or at room temperature with a lightly dressed green salad. You can also add a few arugula leaves when serving for a peppery touch. This tart keeps very well and can also be enjoyed cold the next day.
6 pers.
Butternut squash and sheep's cheese make a perfect pairing for autumn meals. The squash's sweetness balances the cheese's character, while the pastry adds a touch of crispness that makes all the difference. The result: a generous, melt-in-your-mouth savory tart bursting with flavor.
This butternut squash and sheep's cheese tart recipe is easy to prepare for dinner, brunch, or a quick lunch. First, sauté the squash until tender, then add it to the pastry base along with a creamy egg mixture. Top with a few pieces of sheep's cheese and pop it in the oven! Serve the tart warm or at room temperature with a green salad or lamb's lettuce. And for that perfect autumnal touch, a sprinkle of walnuts or pumpkin seeds will make a wonderful addition.
