Autumn Tart with Pumpkin, Apple and Pear
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pumpkin meat
- 150 g pear (s), sour, firm
- 150 g apples, sour
- 150 ml crème légère with herbs
- 50 ml milk
- 3 small egg (s)
- some salt and pepper from the mill
- 1 sprig thyme, the leaves it
- nutmeg
- 75 g diced ham, possibly
- 100 g cheese, rated
- 100 g oat cheese (soft cheese roll), possibly
For the dough:
- 200 g flour
- 80 g butter, cold
- 80 ml water, cold
- 1 teaspoon salt
- 1 tablespoon vinegar
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour with the salt, add the cold butter in flakes and work in with a knife. Add water and vinegar and quickly work into a smooth dough. Place the dough in the refrigerator until you are ready to use it.
- Prepare the pumpkin, weigh it and grate it roughly. Eight the apple and pear and cut the wedges into thin slices. Steam the pumpkin with about 50 ml of water in a sufficiently large pan with the lid closed over medium heat. Keep stirring and adding a little water if the pumpkin gets too dry.
- After about 5 minutes, add the pieces of fruit and thyme leaves, mix well and continue steaming for 3 - 5 minutes. Pumpkin and fruit should still have a bit of bite and not get mushy.
- Remove the pan from the stove and let it cool slightly. Stir 100 g of grated cheese into the pumpkin mixture, meat eaters can add an additional 75 - 100 g of diced ham.
- Whisk the creme légère, milk and eggs, season the mixture with approx. 1 teaspoon salt, freshly ground pepper and a pinch of nutmeg. Add the egg mixture to the pumpkin and mix everything well.
- Press the dough into a springform pan (26 cm) lined with baking paper, forming a 4 - 5 cm high rim. Pour in the pumpkin mixture, spread it smoothly and cover with thin slices of soft goat cheese. Bake at 200 ° C in a preheated oven for approx. 40 - 50 minutes until the mixture has thickened.
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