RIESLING, GRUYÈRE AND PUMPKIN IN A QUICHE

• Am i pumpkin crazy? ha ha.
• The dough(1/2 kg) needs 250g of white flour, 140g butter, 1dl water. First mix the cold butter with the white flour to a consistency of grated cheese. Add 5g of salt to water, let it dissolve and add to the butter-flour mixture. Make a dough as fast as possible but don't work it too long. It might get rubbery after baking. let it cool for one hour in the fridge.
• These recipe is for mini tarts, you could also make a bigger one.
• Cut your cleant butternut pumpkin into small cubes. Chop some onions and some parsely. Fry, first the onions and then the pumpkin and season lightly, don't forget a dash of some nice riesling wine and some chopped parsely at the end.
• Make a milk - egg mixture in ratios of 1 egg for 2 dls of milk. The quantity depends on how much tartlettes you need. Season lightly.
• The dough should be rolled in your tart forms, fill with the pumpkin cubes, add the egg-milk mixture( don't let it overflow the form) and sprinkle some grated Gruyère on top.
• Bake at about 170°C - 180 °C for 10-15 minutes .

• http://en.wikipedia.org/wiki/Quiche
• http://en.wikipedia.org/wiki/Reisling