Pumpkin Tart

Pumpkin Tart


For the dough:
280 g flour
2 medium eggs
120 g butter, cold
1 pinch(es) salt
For the filling:
1 kg pumpkin, cleaned, cored and cut into cubes
100 ml vegetable stock
150 g curd cheese
2 medium eggs
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

Preparation Method

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.

Preparation time: ca. 25 min