For Christmas, we gathered around three festive dishes: gougères with AOC Comté, a butternut squash stuffed with mushrooms and chestnuts, a nice cheese board, and a tarte tatin! We are sharing our recipes with you, now it's your turn
GOUGÈRES WITH AOC COMTÉ • 45 min preparation • 4 people
1 pinch of salt, 150g flour, 75g AOC Comté, 25cl water or milk, 75g butter, 4 eggs
1. Start by preheating the oven to 210°. In a saucepan, melt the butter, water and salt, and bring to a boil.
2. Remove the saucepan from the heat, add the flour and mix. Once the choux pastry is smooth, return the saucepan to the heat and cook until it pulls away from the sides of the pan.
3. Remove from the heat, let it cool slightly, then incorporate the eggs one by one, mixing well with a wooden spoon. Add the Comté.
4. Arrange in small balls on a buttered baking sheet and bake for about thirty minutes, until golden. Enjoy them with our Oé wines !
BUTTERNUT STUFFED WITH CHESTNUTS AND MUSHROOMS • 45 min preparation • 4 people
1 30cm butternut squash, 1 onion, 400g mushrooms, olive oil, 12 walnut halves, pepper, paprika and rosemary, 100g chestnuts, 100g seitan
1. Preheat the oven to 190°. Clean the butternut and cut it in half lengthwise. Remove the seeds with a spoon, then score the flesh. Season with salt and drizzle with olive oil before roasting for 1 hour.
2. While the butternut is browning in the oven, peel and slice the onion. Brown it in olive oil in a pan, then add the peeled and quartered mushrooms, along with the chestnuts and sliced seitan.
3. Sauté over high heat until the mushrooms are golden. Add the walnuts, salt, pepper and paprika. Remove the squash from the oven and scoop out the flesh (which you can set aside for a soup!)
4. Fill the squash with your stuffing. Add rosemary and serve hot.
TARTE TATIN • 30 min preparation • 6 people
Sweet shortcrust pastry 200 g flour, 100 g butter, 25 g sugar, a pinch of salt, one egg
Filling 8 Reinette apples, 150g butter, 150 g sugar
Preheat the oven to 200° before you start.
Preparing the pastry. Mix the flour with the sugar and salt. Cut the butter into small pieces and rub it in with your fingers to obtain a coarse sand texture. Add the whole egg, knead quickly and form a ball of dough. Keep the dough in the fridge.
Preparing the apples. Peel the apples, remove the seeds and cut them into quarters. Take a deep pan and place it over the heat. Make caramel at the bottom of the pan by heating the sugar and butter over high heat.
Watch the colour carefully, as the caramel should be golden but not too dark.
Remove from the heat and place the apple quarters on the caramel. Cover the pan with aluminium foil and return it to the heat for 5 to 10 minutes so that the apples begin to cook and soak up the caramel. Roll out the shortcrust pastry. Once the apples have cooled, place the pastry on top, tuck the edges inside the pan and prick the pastry lightly with a fork.
Baking. Put the tart in the oven and bake until the pastry is well cooked and the caramel rises up the sides of the pan. Turn the tart out while hot, taking care not to burn yourself. Time to enjoy!
