Pumpkin tartiflette brûlée
 
Prep time
Cook time
Total time
 
All the flavours of a tartiflette using pumpkin instead of potatoes for a decadent side dish that's the ultimate in comfort food.
Author:
Recipe type: Side
Serves: 4
Ingredients
  • ¾ cup pumpkin or squash, mashed until smooth (don't use 100% canned purée, a mix of canned and homemade works well here. You're looking for a very smooth consistency like creamy mashed potatoes)
  • ½ medium onion, finely diced
  • 6 slices bacon or pancetta, diced
  • ¼ cup dry white wine
  • ⅓ cup crème fraîche
  • 2 tablespoons chives, finely sliced
  • 1 tablespoon butter
  • 200 grams soft-washed rind cheese, thinly sliced
Instructions
  1. Pre-heat oven to 375˚F.
  2. Mix the pumpkin with the chives and crème fraîche in a small bowl and set aside.
  3. Fry onion in the butter in a heavy skillet over medium-high heat until translucent.
  4. Add the bacon or pancetta to the onion and fry until crispy.
  5. Add the wine and cook until reduced.
  6. Add the onion mix to the pumpkin and gently fold in to combine thoroughly.
  7. Place the purée in small buttered ramekin dishes and layer the cheese slices on the top.
  8. Bake for about 10 minutes at 375˚F, then broil on high (a couple of minutes, keep your eye on it!) until the cheese is bubbling and has formed a golden crust.
  9. Bon appétit!
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/10/french-fridays-favourite-french-pumpkin-recipes/