Tarte with Butternut Squash and Roquefort

Tarte with Butternut Squash and Roquefort

Tart

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Cook Time

1 h

Servings

4

Difficulty

Medium

Prep Time

30 Min

Description

This tart with butternut squash and Roquefort is an autumnal delight that warms the heart. I often prepare it when the days get shorter and I want a comforting dish. The butternut squash, with its sweet and slightly sweet flavor, goes perfectly with the pronounced character of Roquefort. The crispy shortcrust pastry provides a pleasant texture that contrasts with the melting of the filling. It is a simple recipe to make, perfect for a Sunday lunch or a dinner with friends. Feel free to add a pinch of nutmeg to intensify the autumnal flavors. A real treat!

Ingredients (13 ingredients)

  • 3 piece eggs
  • 3 c. à s. fresh cream
  • 20 cl milk
  • Salt or fine salt
  • Pepper
  • Cumin
  • Nutmeg
  • 100 g grated comté
  • Roquefort
  • 1 piece butternut squash (small)
  • 1 piece onion (large)
  • 100 g bacon cubes
  • 1 pâte shortcrust pastry

Preparation (4 steps)

1

Preparation of vegetables and bacon cubes

Thermomix® Setting
3 sec/Speed 5

Cut the butternut squash into small cubes. Peel and cut the onion in half. Put the onion in the bowl and chop 3 Sec./Stufe 5.

3
2

Cooking butternut squash, onion and bacon cubes

Thermomix® Setting
20 min/248°F/Speed 1 120

Add 2 tablespoons of olive oil, bacon cubes and butternut squash in the bowl. Cook 20 Min./120°C/Stufe 1.

1200
3

Preparation of the quiche mixture

In a salad bowl, mix the eggs, fresh cream, milk and grated comté. Salt, pepper, add nutmeg and cumin powder.

4

Assembly and cooking

Spread the shortcrust pastry in a mold. Crumble the Roquefort on the pastry, then pour the butternut squash preparation and the quiche mixture. Bake at 180 degrees for 30 minutes.

Finished cooking? Great! 🎉

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Created by

Julie Robert

Julie Robert

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2

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Tags

#Vegetarian #Autumn #Easy #Tart #Main course

Allergens

  • Eggs
  • Milk (including lactose)
  • Cereals containing gluten: Wheat

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