Tarte et velouté au Butternut

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Tarte et velouté au Butternut. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tarte et velouté au Butternut, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte et velouté au Butternut delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte et velouté au Butternut is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Tarte et velouté au Butternut using 11 ingredients and 9 steps. Here is how you cook that.

2 recettes avec un ingrédient pour un repas complet !

Ingredients and spices that need to be Take to make Tarte et velouté au Butternut:

1. Pâte brisée ou 1 pâte industrielle
2. 180 g farine
3. 90 g beurre froid
4. 1 jaune d'oeuf
5. 60 ml d'eau
6. Tarte et velouté
7. 1 butternut
8. 2 échalotes
9. 7 CS crème fraiche
10. 8 tranches de fromage à raclette coupées en petits morceaux
11. 100 g semoule

Steps to make to make Tarte et velouté au Butternut

1. Faites votre pâte brisée Mélangez entre vos doigts la farine et le beurre coupé en dés. Vous devez “sabler” les deux ingrédients jusqu’à ce que le mélange forme des boules de la taille de petits pois
   Creusez un puit au centre de ce mélange et ajoutez le jaune d’oeuf et l’eau. Commencez par travailler ce mélange à la fourchette, lorsque la pâte commence à se former, vous pouvez pétrir à la main sur votre plan de travail jusqu’à l’obtention d’une boule souple et non collante.
2. Occupez vous des échalotes et nettoyez le Butternut
3. Coupez le Butternut en 4 et ôtez les pépins
4. Faites revenir les échalotes dans l’huile d’olive, ajoutez le Butternut et recouvrez d’eau laissez bouillir 20 minutes
5. Sortez le Butternut coupez une moitié en morceau sans ôtez la peau et replongez là dans l’eau 10 minutes. Ôtez la peau de l’autre moitié
6. Coupez en morceau l’autre moitié, étalez la pâte brisée, tartinez de crème fraîche et déposez le Butternut
7. Recouvrez de fromage à raclette et enfournez 20 minutes dans un four préchauffé à 180 degrés
8. Pendant ce temps Mixez le velouté
9. Ajoutez la crème fraîche et la semoule et laissez sur le feu encore 5 minutes puis c’est prêt

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