Pumpkin Vol-au-vent with Tête de Moine PDO

Pumpkin Vol-au-vent with Tête de Moine PDO are a delicious appetizer that combines the sweetness of pumpkin with the bold flavor of a characterful cheese like the Tête de Moine PDO. Here’s how to make them:

Ingredients

• Vol-au-vent ready-to-use puff pastry (quantity depends on the number of guests)
• 500 g of pumpkin (already cleaned and diced)
• 250 ml of fresh cream or milk (for a lighter version)
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil
• Onion, 1 small, finely chopped
• Tête de Moine PDO, in shavings or as needed
• Chives or fresh parsley, chopped, for garnish

Preparation

1. Cook the pumpkin: In a skillet, heat a drizzle of olive oil and lightly sauté the chopped onion. Add the pumpkin cubes, season with salt and pepper to taste, and cook until the pumpkin is soft enough to mash.

2. Prepare the pumpkin cream: Once cooked, transfer the pumpkin to a mixer or use an immersion blender to create a smooth cream. If necessary, you can add some fresh cream or milk to help reach the right consistency. Season with salt, pepper, and a dusting of nutmeg.

3. Heat the Vol-au-vents: Meanwhile, heat the Vol-au-vent in the oven following the instructions on the package to make them crispy again.

4. Stuff the Vol-au-vent: Once the Vol-au-vents are ready, fill each one with the pumpkin cream.

5. Add the Tête de Moine: Complete each Vol-au-vent with some shavings of Tête de Moine PDO. The aromatic strength of this Swiss cheese will balance the sweetness of the pumpkin.

6. Serve: Garnish with chopped chives or parsley for a touch of color and freshness.

Curiosities

The Tête de Moine PDO, meaning “monk’s head”, is a hard cheese from Switzerland. It is traditionally cut into thin rosettes using a special tool called a “Girolle”. This cutting method is not just pleasing to the eye, but also maximizes the flavor of the cheese by increasing the surface area that comes into contact with the air.