Pumpkin Tart
Ingredients
| 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.
|
Pumpkin Tart