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The Christmas meal of the Oé team

For Christmas, we gathered around three festive dishes: gougères with AOC Comté cheese, butternut squash stuffed with mushrooms and chestnuts, a good cheese platter and a tarte tatin! We share our recipes with you, it's up to you

Christmas from the Oé team

GOUGÈRES WITH AOC COMTÉ • 45 min preparation • 4 people

1 pinch of salt, 150g of flour, 75g of Comté AOC, 25cl of water or milk, 75g of 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 pan from the heat, add the flour and mix. Once the choux pastry is homogeneous, put the pan back on the heat and let it dry out until it comes away from the pan.

3. Remove from the heat, let cool then add the eggs one by one, mixing well with a wooden spatula. Add the county.

4. Arrange in small balls on a buttered plate and bake for about thirty minutes, until golden. Taste them with our Oé wines !


1 butternut squash 30cm, 1 onion, 400g mushrooms, olive oil, 12 walnut kernels, pepper, paprika and rosemary, 100g chestnuts, 100g seitan

1. Preheat the oven to 190°. Clean the butternut squash and cut it in half lengthwise. Remove the seeds with a spoon and then incise the flesh. Salt and drizzle with olive oil before baking for 1 hour.

2. While the butternut squash browns in the oven, peel and slice the onion. Brown them in olive oil in a frying pan then add the peeled and quartered mushrooms, with the chestnuts and the minced seitan.

3. Fry over high heat until the mushrooms are golden. Add nuts, salt, pepper and paprika. Take the squash out of the oven and scoop out the flesh (which you can save for soup!)

4. Fill the squash with your stuffing. Add rosemary and serve hot.

TART TATIN • 30 min preparation • 6 people

Shortcrust pastry 200 g flour, 100 g butter, 25 g sugar, a pinch of salt, an egg

Filling 8 pippin potatoes, 150g butter, 150g sugar

Preheat the oven to 200° before you start.

Preparation of the pie dough. Mix the flour with the sugar and salt. Cut the butter into small pieces and crumble it with your fingers to obtain a coarse sand. Add the whole egg, knead quickly and form a ball of dough. Reserve the dough in the fridge.

Preparation of apples. Peel the apples, remove the seeds and cut them into quarters. Take a baking pan and put it on the fire. Make a caramel at the bottom of the mold by heating the sugar and butter over high heat.

Watch the coloring because the caramel should be blond but not too dark.

Off the heat, place the apple quarters on the caramel. Cover the mold with aluminum foil and place it back on the heat for 5 to 10 minutes so that the apples begin to cook and soak up the caramel. Roll out the shortcrust pastry. When the apples have cooled, lay the dough on top, tuck the edges inside the mold and lightly prick the dough with a fork.

Cooking. Put the pie in the oven and cook it until the dough is well cooked and the caramel rises on the edges of the mold. Unmold the pie while hot without burning yourself. The tasting is yours!

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