Canned goat cheese potiflette
Difficulty level: easy
Servings 4 people
Ingredients
- 1 pumpkin
- 1 goat-box
- 200 g bacon
- 1 onion
- 1 bottle of cream floret 30%
- Nutmeg
- 10 cl white wine
Instructions
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Cut the cap of the pumpkin and remove the seeds. Dig out a part to collect some flesh.
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In a pan with a drizzle of olive oil, brown the sliced onion with the bacon and pumpkin flesh. Deglaze with white wine of your choice.
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Garnish the squash by alternating layers: a little onion/bacon preparation, a splash of liquid cream, then slices of goat cheese. Alternate up to the top and finish with goat cheese and a touch of liquid cream. Sprinkle with nutmeg and pepper.
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Bake for 35 minutes at 180°C.
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Serve hot with baby potatoes or salad.
© Francis Guillard for Anicap
