The squash and roquefort tart is a dish that evokes for me the autumn afternoons spent in the countryside. My grandmother, originally from Auvergne, often prepared it with vegetables from her garden and cheese from the region. It's a simple, authentic recipe that warms the body and soul. The squash, with its soft and slightly sweet flesh, is the key ingredient in this tart. It brings a melting texture and a delicate flavor that goes perfectly with the powerful character of roquefort. The onion, finely chopped, adds a subtle aromatic note, while the smoked bacon bits bring a touch of indulgence and depth. The grated comté, incorporated into the quiche mixture, contributes to the richness and creaminess of the filling. The spices, cumin and nutmeg, enhance the autumnal flavors and bring a warm touch. For preparation with the Thermomix®, it is important to cut the squash into small, regular cubes to ensure even cooking. When cooking the squash, onion and bacon bits, be careful not to brown them too much, in order to preserve their tenderness. The quiche mixture should be homogeneous and slightly seasoned, as the roquefort is already quite salty. Feel free to taste and adjust the seasoning to your preferences. For a vegetarian version, you can replace the bacon bits with sliced button mushrooms or chopped walnuts. For a vegan version, use a vegan shortcrust pastry and replace the crème fraîche and milk with vegetable alternatives (soy cream, almond milk). You can also use blended silken tofu to replace the eggs. Other spices, such as smoked paprika or thyme, can also be used to vary the flavors. This tart is best enjoyed warm, accompanied by a crisp green salad and a light vinaigrette. It can also be served as an appetizer, cut into small portions. A glass of dry and fruity white wine, such as a Sancerre or a Pouilly-Fumé, will perfectly accompany this tart. The squash and roquefort tart can be stored in the refrigerator for 2 to 3 days. You can reheat it in the oven at a low temperature (150°C) so that it regains its crispness. It is also possible to prepare it in advance and freeze it before cooking. In this case, it will have to be cooked directly in the oven, without defrosting it, by slightly increasing the cooking time.

Squash and Roquefort Tart

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Description

Ingredients (13 ingredients)

Preparation (4 steps)

Preparation of vegetables and bacon bits

Cooking the squash, onion and bacon bits

Preparation of the quiche mixture

Assembly and cooking

Finished cooking? Great! 🎉

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