The veggie salty Winter tart

Pumpkin, hazelnuts… Veggie fans will be conquered with this super colourful seasonal tart that twists pumpkin, onion and goat milk for a weak lactose content...


Preparation :
20 minutes
Cooking : 30 minutes


For 6 persons

Preparation :

To prepare the dough, mix in a bowl the flour, the butter, the salt and the egg until it’s all  homogenous. Form a ball, cover with plastic film and place in a fresh place for 30 minutes.

Dice up the pumpkin in small pieces. Pan fry with a little olive oil, a crushed garlic clove and some thyme. Salt, pepper and cook on a low flame for 10 minutes, before setting aside.

Mince the onion and pan fry in a little olive oil, then salt and pepper. Add the sugar and the vinegar, allow to cook a little longer, then set aside.

Preheat the oven to 180°C.


In a salad bowl, beat the eggs with the whole Lactel® goat milk. Add the pumpkin, the crushed hazelnuts, the glazed onions and a diced-up goat cheese log.


Spread the flaky dough in a square tart mould. Spike the bottom with a fork and spread the pumpkin garnishing on top. Cook during 20 to 30 minutes until the pie is nice and golden.

Discover also the tart with Parmigiano Reggiano, thymeand red onions.

Ingrédients

Pour la pâte :

- 250 g de farine

- 125 g de beurre

- 1 œuf

- 1 pincée de sel

Pour l’appareil :

- 1 oignon rouge

- ½ potimarron

- 3 œufs

- 200 ml de lait de chèvre de type Lactel® entier

- 20 g de noisettes

- 1 bûche de chèvre

- du thym frais

- 1 gousse d’ail

- 2 cuillère à soupe de vinaigre balsamique

- 1 cuillère à soupe de sucre

- De l’huile d’olive

- Du sel et du poivre

Others suggestions

The week of Do It

Latest news

Most read

,