Provençal pumpkin gratin

Ingredients for 6 servings:

• 4 tbsp olive oil
• 250 g leek, thinly sliced
• 750 g pumpkin flesh, diced
• ½ jar white wine, dry
• 125 ml double cream
• 2 eggs
• 60 g Parmesan, grated
• 2 tbsp breadcrumbs
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Tian de Courge

Thinly slice the leek and sauté in a little olive oil for about 15 minutes. Then add the diced pumpkin and half a glass of white wine. Cover and simmer until the pumpkin pieces are almost falling apart. Depending on the variety, this can take between 30 minutes and 1.5 hours. Let cool. Meanwhile, mix the double cream with the two eggs and half of the Parmesan cheese. Mix with the pumpkin and season generously with salt, pepper, and nutmeg. Grease a baking dish with a little olive oil, then pour in the baking mixture. Sprinkle with the remaining Parmesan cheese and the breadcrumbs, and drizzle with the remaining olive oil. Bake in a preheated oven at 190°C (top/bottom heat) for half an hour, until the surface is golden brown. This dish can be served as an appetizer, a side dish, or as a vegetarian main course (for fewer people).