ingredients

1 roll of broken dough
1 yellow Charentais type melon
350 g ricotta
3 eggs
25 cl whole cream
1 sliced ​​white onion
60 g grated gruyere
30 g pine nuts
1 nice handful of arugula
Olive oil

Steps

Step 1

In advance. Preheat the oven to 180 ° C (item 6). In a small skillet, fry the onion with a drizzle of olive oil 5 min. In a bowl, mix ricotta, cream and eggs. Pepper.

2nd step

Cook. Spread the dough in a suitable mold (with parchment paper). Stir the bottom, sprinkle with half of the grated cheese, add the onion, then pour the ricotta mixture. Finish with the remaining grated gruyere.

Smooth the top and bake for 20 minutes. Sprinkle with pine nuts and continue cooking for about 10 minutes. Let cool.

Step 3

At the last moment. Make melon balls and place them on the pie. Decorate with the arugula leaves and enjoy without delay.

tips

To buy well. The melon type "yellow charentais" is produced and harvested in France from mid-May to mid-October. Tasty, with crisp flesh, its aromas are intense. So much so that ... if you keep it in your crisper's vegetable compartment, wrap it with a film of food to prevent the scent from communicating with other foods!