Pumpkin tatin

Hot or cold this upside-down pumpkin pie served with fresh goat cheese is ideal for a vegetarian snack or as an appetizer for guests. try also this skyr cake with blueberries recipe too.

Ingredients

Small meal For 4 people

for 1 cake tin of approx. 26 cm Ø

700 g of pumpkin, for example, Hokkaido or Butternut

4 shallots

4 sprigs of thyme

100 g of butter

3 tablespoons of sugar

4 tablespoons of white balsamic vinegar

salt

pepper

1 flattened round puff pastry of 270 g

150 g of fresh goat cheese

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 30 minutes

Cooking in the oven:

ca. 20 minutes

Total time:

50 min

Halve the pumpkin and remove the seeds. Cut it into thin slices without peeling it with a knife or a mandolin. Also, slice the shallots and leaf through the thyme.

Heat the butter in a nice large pan. Let the shallots wilt, then remove them and set them aside. Brown the pumpkin slices with sugar in the same pan then blend with the vinegar and season with thyme, salt and pepper. Let it cool down.

Preheat the oven to 200 ° C. Line the bottom of the pan with baking paper. Spread some shallots, then the slices of a pumpkin slightly overlapping starting from the centre outwards to cover the bottom. Spread the rest of the shallots on the pumpkin and drizzle with the cooking liquid. Arrange the pasta on the pumpkin and fold it along the edge down inside the pan. Prick the pasta several times with a fork. Brown the cake in the lower part of the oven for approx. 25 minutes, take out of the oven and let it cool. Carefully turn the cake over onto a plate or cutting board and remove the parchment paper. Crumble the cheese onto the cake and serve it hot or cold. You may be interested to read pumpkin and courgette soup recipe/ chestnut cookies.

Useful tips

Also excellent with ricotta instead of goat cheese.