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'content' => '<b style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><font size="5">Préparation</font></b><div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">1. Retirer la peau du butternut et le couper en dés.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">2. Faîtes revenir 1/4 des dés du butternut dans une casserole dans l'huile d'olive. Pendant la cuisson y ajouter un peu d'eau (pour éviter que cela accroche à la casserole). Saupoudrer de noix de muscade à votre goût. 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Verser l'appareil crème-butternut.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">9. Mettre au four durant 45 min.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Nombre de personnes: 6</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Difficulté: Facile</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de préparation : 35 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de cuisson : 45 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4">Ingrédients</font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4"><br></font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 gros butternut</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 oignon</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">15 cl de lait</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">4 cuillères à soupe de crème fraîche épaisse</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">150 g de roquefort ou chèvre ou gruyère (à votre convenance)</span></div><div style="text-align: justify;"><span style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;">3 </span><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">œufs</span></font></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">2 cuillères à soupe d'huile d'olive</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">sel, poivre, noix de muscade</span></div></div><div style="text-align: justify;"><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">1 pâte feuilletée ou brisée</span></font></div>',
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'content' => '<b style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><font size="5">Préparation</font></b><div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">1. Retirer la peau du butternut et le couper en dés.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">2. Faîtes revenir 1/4 des dés du butternut dans une casserole dans l'huile d'olive. Pendant la cuisson y ajouter un peu d'eau (pour éviter que cela accroche à la casserole). Saupoudrer de noix de muscade à votre goût. 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Préchauffer le four à 190°C (thermostat 6-7).</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">7. Étaler la pâte dans un moule assez épais (attention grosse contenance !). Piquer avec une fourchette.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">8. Répartir les dés de butternut juste croquant et les oignons émincés. Ajouter le fromage préalablement émietté. Verser l'appareil crème-butternut.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">9. Mettre au four durant 45 min.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Nombre de personnes: 6</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Difficulté: Facile</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de préparation : 35 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de cuisson : 45 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4">Ingrédients</font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4"><br></font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 gros butternut</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 oignon</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">15 cl de lait</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">4 cuillères à soupe de crème fraîche épaisse</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">150 g de roquefort ou chèvre ou gruyère (à votre convenance)</span></div><div style="text-align: justify;"><span style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;">3 </span><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">œufs</span></font></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">2 cuillères à soupe d'huile d'olive</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">sel, poivre, noix de muscade</span></div></div><div style="text-align: justify;"><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">1 pâte feuilletée ou brisée</span></font></div>',
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include - APP/Template/Layout/default.ctp, line 8
Cake\View\View::_evaluate() - CORE/src/View/View.php, line 1435
Cake\View\View::_render() - CORE/src/View/View.php, line 1393
Cake\View\View::renderLayout() - CORE/src/View/View.php, line 939
Cake\View\View::render() - CORE/src/View/View.php, line 897
Cake\Controller\Controller::render() - CORE/src/Controller/Controller.php, line 791
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 126
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 256
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Middleware\CsrfProtectionMiddleware::__invoke() - CORE/src/Http/Middleware/CsrfProtectionMiddleware.php, line 133
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 170
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\AssetMiddleware::__invoke() - CORE/src/Routing/Middleware/AssetMiddleware.php, line 88
Notice (8): Undefined variable: titleForLayout [APP/Template/Layout/default.ctp, line 13]
$viewFile = '/home/lf2obou0/lepetitmaraicher/src/Template/Layout/default.ctp'
$dataForView = [
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'sql' => 'SELECT Tickets.id AS `Tickets__id`, Tickets.title AS `Tickets__title`, Tickets.slug AS `Tickets__slug`, Tickets.published AS `Tickets__published`, Tickets.date_published AS `Tickets__date_published`, Tickets.content AS `Tickets__content`, Tickets.created AS `Tickets__created`, Tickets.modified AS `Tickets__modified`, TicketImages.id AS `TicketImages__id`, TicketImages.user_id AS `TicketImages__user_id`, TicketImages.foreign_key AS `TicketImages__foreign_key`, TicketImages.model AS `TicketImages__model`, TicketImages.filename AS `TicketImages__filename`, TicketImages.filesize AS `TicketImages__filesize`, TicketImages.mime_type AS `TicketImages__mime_type`, TicketImages.extension AS `TicketImages__extension`, TicketImages.hash AS `TicketImages__hash`, TicketImages.path AS `TicketImages__path`, TicketImages.adapter AS `TicketImages__adapter`, TicketImages.created AS `TicketImages__created`, TicketImages.modified AS `TicketImages__modified` FROM tickets Tickets LEFT JOIN file_storage TicketImages ON (TicketImages.model = :c0 AND Tickets.id = (TicketImages.foreign_key)) WHERE Tickets.published = :c1 GROUP BY Tickets.id ORDER BY Tickets.created DESC LIMIT 3',
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'sql' => 'SELECT Recipes.id AS `Recipes__id`, Recipes.title AS `Recipes__title`, Recipes.slug AS `Recipes__slug`, Recipes.header AS `Recipes__header`, Recipes.content AS `Recipes__content`, Recipes.published AS `Recipes__published`, Recipes.date_published AS `Recipes__date_published`, Recipes.created AS `Recipes__created`, Recipes.modified AS `Recipes__modified` FROM recipes Recipes WHERE published = :c0 ORDER BY created DESC LIMIT 3',
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'title' => 'Tarte au butternut',
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'content' => '<b style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><font size="5">Préparation</font></b><div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">1. Retirer la peau du butternut et le couper en dés.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">2. Faîtes revenir 1/4 des dés du butternut dans une casserole dans l'huile d'olive. Pendant la cuisson y ajouter un peu d'eau (pour éviter que cela accroche à la casserole). Saupoudrer de noix de muscade à votre goût. Saler, poivrer.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">3. Mixer le butternut quand il est tendre.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">4. Battre les œufs, la crème et le lait, saler et poivrer. Y ajouter le butternut mixé. Bien mélanger.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">5. Ciseler l'oignon, le faire revenir dans une casserole durant 5 min à feu vif. Baisser le feu à feu moyen, mettre le reste des dés de butternut jusqu'à ce qu'ils soient juste croquants.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">6. Préchauffer le four à 190°C (thermostat 6-7).</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">7. Étaler la pâte dans un moule assez épais (attention grosse contenance !). Piquer avec une fourchette.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">8. Répartir les dés de butternut juste croquant et les oignons émincés. Ajouter le fromage préalablement émietté. Verser l'appareil crème-butternut.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">9. Mettre au four durant 45 min.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Nombre de personnes: 6</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Difficulté: Facile</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de préparation : 35 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de cuisson : 45 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4">Ingrédients</font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4"><br></font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 gros butternut</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 oignon</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">15 cl de lait</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">4 cuillères à soupe de crème fraîche épaisse</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">150 g de roquefort ou chèvre ou gruyère (à votre convenance)</span></div><div style="text-align: justify;"><span style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;">3 </span><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">œufs</span></font></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">2 cuillères à soupe d'huile d'olive</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">sel, poivre, noix de muscade</span></div></div><div style="text-align: justify;"><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">1 pâte feuilletée ou brisée</span></font></div>',
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'content' => '<b style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><font size="5">Préparation</font></b><div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">1. Retirer la peau du butternut et le couper en dés.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">2. Faîtes revenir 1/4 des dés du butternut dans une casserole dans l'huile d'olive. Pendant la cuisson y ajouter un peu d'eau (pour éviter que cela accroche à la casserole). Saupoudrer de noix de muscade à votre goût. Saler, poivrer.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">3. Mixer le butternut quand il est tendre.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">4. Battre les œufs, la crème et le lait, saler et poivrer. Y ajouter le butternut mixé. Bien mélanger.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">5. Ciseler l'oignon, le faire revenir dans une casserole durant 5 min à feu vif. Baisser le feu à feu moyen, mettre le reste des dés de butternut jusqu'à ce qu'ils soient juste croquants.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">6. Préchauffer le four à 190°C (thermostat 6-7).</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">7. Étaler la pâte dans un moule assez épais (attention grosse contenance !). Piquer avec une fourchette.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">8. Répartir les dés de butternut juste croquant et les oignons émincés. Ajouter le fromage préalablement émietté. Verser l'appareil crème-butternut.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">9. Mettre au four durant 45 min.</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Nombre de personnes: 6</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Difficulté: Facile</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de préparation : 35 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;">Temps de cuisson : 45 minutes</div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px; text-align: justify;"><br></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4">Ingrédients</font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><b><font size="4"><br></font></b></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 gros butternut</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">1 oignon</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">15 cl de lait</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">4 cuillères à soupe de crème fraîche épaisse</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">150 g de roquefort ou chèvre ou gruyère (à votre convenance)</span></div><div style="text-align: justify;"><span style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; font-size: 12.222222328186035px;">3 </span><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">œufs</span></font></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">2 cuillères à soupe d'huile d'olive</span></div><div style="color: rgb(0, 0, 0); font-family: tahoma, arial, verdana, sans-serif; text-align: justify;"><span style="font-size: 12.222222328186035px;">sel, poivre, noix de muscade</span></div></div><div style="text-align: justify;"><font face="tahoma, arial, verdana, sans-serif"><span style="font-size: 12.222222328186035px;">1 pâte feuilletée ou brisée</span></font></div>',
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Le petit maraîcher du bois de Cergy -
Tarte au butternut
Préparation
1. Retirer la peau du butternut et le couper en dés.
2. Faîtes revenir 1/4 des dés du butternut dans une casserole dans l'huile d'olive. Pendant la cuisson y ajouter un peu d'eau (pour éviter que cela accroche à la casserole). Saupoudrer de noix de muscade à votre goût. Saler, poivrer.
3. Mixer le butternut quand il est tendre.
4. Battre les œufs, la crème et le lait, saler et poivrer. Y ajouter le butternut mixé. Bien mélanger.
5. Ciseler l'oignon, le faire revenir dans une casserole durant 5 min à feu vif. Baisser le feu à feu moyen, mettre le reste des dés de butternut jusqu'à ce qu'ils soient juste croquants.
6. Préchauffer le four à 190°C (thermostat 6-7).
7. Étaler la pâte dans un moule assez épais (attention grosse contenance !). Piquer avec une fourchette.
8. Répartir les dés de butternut juste croquant et les oignons émincés. Ajouter le fromage préalablement émietté. Verser l'appareil crème-butternut.
9. Mettre au four durant 45 min.
Nombre de personnes: 6
Difficulté: Facile
Temps de préparation : 35 minutes
Temps de cuisson : 45 minutes
Ingrédients
1 gros butternut
1 oignon
15 cl de lait
4 cuillères à soupe de crème fraîche épaisse
150 g de roquefort ou chèvre ou gruyère (à votre convenance)