Provencal pumpkin tian
- Preparation and cooking time
- Serves 6 as a side dish
- 750g seeded pumpkin (weight with skin but without seeds and fibres)
- pinch of grated nutmeg
- 1 medium onion , roughly chopped
- 25g vegetable oil
- 1 tbsp plain flour
- 250ml milk
- 1 medium egg , lightly beaten
- 85g gruyère cheese, grated
- handful of flaked almonds
- STEP 1
Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
- STEP 2
Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
- STEP 3
While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
- STEP 4
Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.