Farm Chef recipe: Pumpkin tartiflette

Here’s a fresh way to serve pumpkin at Halloween. The traditional French dish is made with bacon and Reblochon cheese, but to keep it British, use Tunworth cheese, made in Hampshire, which is a fantastic Brie-style cheese, with a nutty, creamy flavour.

Serves 4 as a side dish

Preparation time: 20 minutes

Cooking time: 20-25 minutes


  • 800g-1kg pumpkin
  • 200g lardons or streaky bacon, cut into strips
  • 100ml white wine
  • 1 onion
  • 1 round of Tunworth cheese (250g), cut into 1-2cm chunks inc skin
  • 100-150ml double cream


  1. Heat oven to 180C.
  2. Peel the pumpkin and chop into 1.5-2cm chunks. Fry the onion for 3 minutes, then add the lardons and fry until cooked, about 2-3 minutes.
  3. Add the wine. Cook for 1-2 minutes to reduce a little and deglaze the pan.
  4. Place the pumpkin in a dish where it can be one layer deep, packed together well. Pour over the lardon and onion mix and juices. Season.
  5. Sprinkle cheese pieces over the top of the pumpkin, then pour over the cream.
  6. Cook in the oven for 15-20 minutes, then check with a knife to see if pumpkin is soft. The top should be turning golden brown.
  7. Serve with a crisp salad and a glass of white wine.

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