*INGREDIENTS :
°300g shortcrust pastry
°1.5 kg pumpkin
°2 eggs
°125g Gruyere cheese
°40g of butter
°4 tbsp heavy cream
°1 bouquet garni
°nutmeg
°plain flour
°salt pepper
*PREPARATION :
1
Preheat the oven th.7 (210°C).
2
Roll out the dough on the floured work surface. Place it on a buttered mold.
3
Prick it well with a fork. Cover it with aluminum foil and load with dried beans.
4
Bake this base for 15 min.
5
Remove foil and beans and let cool.
6
Meanwhile, bring water to a boil.
7
Peel and seed the piece of pumpkin.
8
Cut it into cubes.
9
Immerse them in boiling water with the bouquet garni. Let cook for 10 minutes.
10
Remove the bouquet, drain the pumpkin well.
11
Put it in a saucepan with 3/4 of the butter. Cause the water to evaporate without ceasing to stir.
12
When the vegetable is well dried, add the eggs, the fresh cream, half the grated Gruyère cheese, a hint of nutmeg, salt and pepper.
13
Pour this mixture over the pastry base. Sprinkle with remaining cheese.
14
Bake for 20 minutes, until the top is golden brown.
E
Refrigerate for a few hours or even a day and enjoy!
I hope you have a lot of fun preparing and tasting this spring layer cake!
Enjoy !
