Onion and Pumpkin Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g low-fat quark
- 8 tablespoon rapeseed oil
- 2 medium egg (s)
- 300 g spelled flour type 630
- 2 teaspoons baking soda
- salt
- 200 g sour cream
- 1 teaspoon, leveled cumin powder
- pepper
- 0.5 ½ Hokkaido pumpkin (se) (approx. 500 g)
- 200 g onion (s)
- 5 stalks parsley
Print Recipe
Pin Recipe Instructions
- Whisk the quark, 6 tablespoon rapeseed oil and 1 egg in a bowl. Mix the flour, baking powder and 1 teaspoon salt separately, add and knead with a hand mixer to form a smooth dough. Roll this out on a lightly floured work surface about the size of a baking sheet and place it on a baking sheet (40 x 30 cm) lined with baking paper.
- Mix 1 egg and sour cream, season with caraway seeds, salt and pepper. Spread this mixture on the dough.
- Preheat the oven to 180 degrees (convection not recommended).
- Scrape out the soft inside and the seeds of the pumpkin with a tablespoon. First cut the pumpkin into wide wedges, then slice it into thin slices. Slice the onions into thin rings. Spread the pumpkin and onions on the batter and season with salt and pepper. Drizzle everything with a little oil. Bake in the hot oven on the middle rack for 25 minutes.
- Pluck the parsley leaves, chop them roughly and spread them on the onion and pumpkin pie.
- Additional tips for preparation:
- Quark oil dough is a quick alternative to yeast dough. He doesn`t have to go and can hit the sheet straight away. It should, otherwise it won`t be so nice and loose.
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