Mediterranean Pumpkin-zucchini Style with Feta

Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 100 g butter, cold
• 1 egg yolk
• 5 tablespoon water

For the filling:

• some olive oil
• 1 onion (s)
• 1 small clove garlic
• 150 g minced meat
• 200 g Hokkaido pumpkin (se)
• 150 g zucchini
• 1 handful walnut kernels
• 75 g feta cheese

Moreover:

• salt and pepper
• thyme
• rosemary

For painting:

• 1 egg yolk
• 2 tablespoon water

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Mix the dry ingredients, add flakes of butter and knead roughly with your hands. Gradually add the egg yolk and water and knead quickly until you get an even dough. Wrap in foil and let rest in the refrigerator for 30 minutes.
3. Peel and finely chop onions and garlic. Clean the pumpkin and zucchini and cut into fine wedges.
4. Heat the oil in a pan and sweat the onions and garlic in it, add the minced meat and fry the prepared wedges, but leave them al dente. Season the filling with salt, pepper and spices. Mix in the coarsely chopped walnuts, set aside.
5. Take the dough out of the fridge and roll it out on a baking sheet lined with baking paper and straighten the edge with a knife. Leave 2 finger widths free and distribute the filling on the dough, fold the edge over and brush with the egg yolk and water mixture. Roughly distribute the feta over the tart.
6. Bake in the preheated oven for about 25 - 30 minutes on the middle rack.
7. Serve with a mixed salad with a light vinaigrette or wild rice.
8. Tip: If you like, you can process the dough directly in a greased tart pan after making it, the egg yolk-water mixture for the edge is superfluous. I then recommend blindly pre-baking the base for 5 minutes.