Pumpkin potato gratin in a pumpkin pastry crust

Roast part of the pumpkin skin-on, which makes it easier to peel, and puree the flesh.

Process flour, butter and salt together, then add the pumpkin puree and the egg to make the dough.

Split the dough in half and roll two sheets 3 millimetres thick.

Freeze the sheets about 20 minutes, prick with a dough docker or fork, and pre-bake about 10 minutes before cutting to the shape of the mold, so they do not shrink.

Trim the skin and any green spots from the raw pumpkin; peel and slice the potatoes; slice the pumpkin thin by knife, mandolin or food processor.

Cook chopped onions in butter over medium heat about 8 minutes; add the pureed garlic until fragrant; deglaze with dry white wine.

Add the pumpkin and potatoes, sage or thyme, the chicken stock and heavy cream; season with salt and pepper; cover and cook 10 minutes.

Fill the silicone mold with the pumpkin mixture and shredded Emmental; bake 40 minutes covered.

Uncover and bake 20 minutes more.

Cool completely and refrigerate overnight; then flip, demold, cut, reheat and serve.