Pour cette recette il vous faudra :
- 1 pâte feuilletée
- 1 oignon
- 3 œufs
- 20 cl de crème fraîche
- 10 cl de lait d’excellence d’Échiré
- 1 potimarron
- 150g de lardons fumés
- Sel
- Poivre
Préparation :
- Boil water in a large saucepan.
- Cut your pumpkin in half, remove the seeds and the stem.
- Place the pumpkin in boiling water for 3 to 4 minutes.
- Peel the pumpkin then put the pumpkin back in boiling water to cook it.
- Crush the pumpkin using a potato masher.
- In a bowl, add the cream, milk and eggs. Salt and pepper and mix.
- Chop your onion and fry them in a pan with a drizzle of oil. Add the bacon.
- Roll out the puff pastry in a pie pan. Prick it with a fork.
- Spread out your onions and bacon then the pumpkin purée and incorporate the mixture.
- Preheat your oven to 180°C.
- Bake for 35 minutes.Enjoy your lunch !