How beautiful is the season of pumpkins, butternut squash and other pumpkins! The latter, of Asian origin, add to the flavors of pumpkin those of hazelnut and chestnut. They are the basis of excellent soups, and turn out to be delicious just roasted. Otherwise, here is a beautiful recipe for a very original tarte tatin that should satisfy your guests.

Difficulty: accessible

Time: 1h30

Cost: 2.20 euros / pers.

Ingredients for 4 to 6 people

For the dough:

• 220 g of flour

• 120 g of salted butter

• 40 g of ground hazelnuts

• 1 egg

• 4 sprigs of thyme

• Salt and pepper

For the rest :

• 600 g of pumpkin

• 2 quinces

• 80 g of hazelnuts

• 120 g of semi-dry “Charolais” goat cheese in raw milk

• 6 tbsp. to s. olive oil

• Thyme

• Salt and pepper

The steps of the recipe

1. A nutty-shortbread dough

Assemble the flour and the ground hazelnuts, salt and pepper then add the thyme leaves, the butter in small pieces.

Knead to obtain a coarse sand then add the egg to combine everything and make a ball.

Flatten it, wrap it in cling film and refrigerate for 30 minutes. (Remember to take it out 20 minutes before spreading it so that it regains flexibility and beauty).

2. Vegetables

Wash the pumpkin and cut it into fairly thin slices.

Peel the quinces and cut them also into slices.

Crush the hazelnuts. Strip the thyme to obtain 1 large tablespoon.

Cut the goat cheese into strips.

3. First cooking

Brown the pumpkin slices in a large pan with half the oil, then the quinces in another with the remaining oil.

Cook for 5 minutes, stirring several times. Salt, pepper, thymez …

4. Assembly

Arrange the vegetables in a circle in the bottom of a loaf pan about 28 cm in diameter, alternating with layers of goat cheese and hazelnuts, salt and pepper.

Preheat the oven to 180 ° C.

Spread the dough between two sheets of baking paper.

Remove the top sheet then cover the vegetables with the dough, helping you with the baking paper from below.

Once the dough is in place, remove the paper, cut the dough overflow, keeping 2 cm of dough protruding from the edge of the mold. Tuck this excess dough between the vegetables and the side of the mold.

Bake for 30 minutes then return to a dish and serve immediately.