|For the dough:|
|120 g||butter, cold|
|For the filling:|
|1 kg||pumpkin, cleaned, cored and cut into cubes|
|100 ml||vegetable stock|
|150 g||curd cheese|
|50 g||capers, chopped|
|80 g||sun-dried tomatoes, without oil, cut into small cubes|
|1 clove(s)||garlic, chopped|
|salt and pepper, to taste|
Cut butter into little pieces. In a bowl mix together the flour, sugar, butter and salt. Combine all ingredients until you have a soft dough. Place dough on floured surface and knead lightly together. Roll dough into a ball and chill in the fridge for at least 60 minutes.
With your hands press dough thinly into greased tart dish. Prick well and bake at 180C for 5 minutes or until just turning golden brown.
Boil pumpkin in vegetable stock until soft and pure with a hand blender. For the filling in a bowl mix curd cheese, pumpkin, eggs, capers, tomatoes, garlic and season with salt and pepper. Pour mixture onto the dough and bake for further 50 minutes.