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Le Chaudron recipe
Tarte d'automne
Autumn tart
⏱ 45 minServes 4Easy800 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)Sweet potato
1egg
40 g (1½ oz)grated Parmesan
1 pinchSalt, pepper
150 g (5 oz)Bleu d'Auvergne blue cheese- 3eggs
200 ml (¾ cup)cream
2Red onion
70 g (2½ oz)pecans
1 tbsphoney
2 pinchesfresh thyme
50 ml (3½ tbsp)Olive oil
- 600 g (21 oz) Sweet potato
- 1 egg
- 40 g (1½ oz) grated Parmesan
- 1 pinch Salt, pepper
- 150 g (5 oz) Bleu d'Auvergne blue cheese
- 3 eggs
- 200 ml (¾ cup) cream
- 2 Red onion
- 70 g (2½ oz) pecans
- 1 tbsp honey
- 2 pinches fresh thyme
- 50 ml (3½ tbsp) Olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the sweet potatoes, cut into pieces and cook in salted boiling water until very soft. Drain well and mash. Add the egg, parmesan, a drizzle of olive oil, salt and pepper. Mix until smooth. Spread the sweet potato in a parchment-lined dish in an even layer over the bottom and up the sides. Press down well with the back of a spoon, then bake at 190 °C (375 °F) for about 20 minutes until golden.
- Thinly slice the red onions. In a bowl, whisk the remaining 3 eggs with the cream and season with salt and pepper.
- Spread the onions over the sweet potato base, then pour in the egg mixture. Crumble plenty of blue cheese on top and sprinkle with the pecans and thyme. Bake at 180 °C (350 °F) for 20 to 25 minutes until the filling is set and the cheese melted and lightly browned. Let cool a few minutes before serving with a drizzle of honey and a few sprigs of fresh thyme.
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