Morbier, pumpkin and pecan mini tartlets
The Morbier : One of the 3 Franche-Comté PDO cheeses. An uncooked pressed cheese made with raw milk, famous for the ash-coloured band that runs through its middle. This band, or soot, was used in the past to protect cheese made with the morning's milk while awaiting the evening milking.
For the dough :
- 250g flour
- 125g butter
- 1 egg
- 1 tbsp water
- 1 pinch salt
- 4 sprigs fresh thyme
For the filling :
- 1/2 pumpkin
- 1 red onion
- 30g pecan nuts
- 80g Morbier cheese
- 20cl single cream
- 2 eggs
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- Salt and pepper
- Olive oil
Preparation of the dough
In your mixer, mix all the ingredients into a homogeneous dough. Cover with film and refrigerate for 30min.
Preparation of the filling
Cut the pumpkin into small squares. Sauté in a frying pan with a little olive oil. Season with salt and pepper and cook over low heat for 20min before setting aside.
Finely chop the onion and sauté in a frying pan with a little olive oil then season with salt and pepper. Add sugar, douse with vinegar and cook until candied, then set aside.
Preheat the oven to 180°C (350°F).
In a bowl, beat together the eggs and cream.
Add pumpkin, candied onions and diced Morbier.
Roll the dough out on a floured work surface.
Line each tart mould with dough. Prick the pie base with a fork and pre-bake for 10min at 180°C (350°F).
Pour the pumpkin mixture into the moulds. Cook for 20min until the tarts are golden brown and serve immediately!
Recipe made by Mégane Arderighi (MegAndCook) with the Morbier cheese selected by Aurore from Sherpa Prémanon.