Summary

Ingredients

For the dough:

• 240 g spelled flour type 630
• 100 ml mineral water
• 100 g butter
• 1 teaspoon sea salt

For the filling:

• 900 g pumpkin pulp from Hokkaido squash
• 2 teaspoons sea salt
• 1 teaspoon pepper (spiced pepper)
• 50 ml white wine
• 1 tablespoon ginger, pickled
• clarified butter for frying
• 8 shallot (s)
• 1 teaspoon sea salt
• 50 ml white wine
• 2 dashes Worcester sauce
• 1 teaspoon spice mix (paprika-chilli-spice mix)
• 400 g mushrooms, brown
• 12 slices bacon (Black Forest pork belly)

For the topping:

• 200 g sour cream
• 100 ml cream
• 200 g Emmentaler
• 50 g parmesan cheese
• 2 teaspoons sea salt
• 2 teaspoons pepper (spiced pepper)
• 2 egg (s)
• 1 teaspoon nutmeg

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Instructions

1. For the dough, put the water, salt, flour and diced butter in a food processor and knead into a dough for over three minutes. Remove the dough, shape it into a ball and wrap it in cling film. Then put the dough in the refrigerator for about an hour.
2. To prebake, roll out the dough on a floured surface and cut out the base with the wreath of the springform pan. Place the dough base in the pre-greased baking pan. Shape the rest of the dough into two rolls, roll them out and press them into the baking pan as an edge. Flatten the transition between the bottom and the edge with your hand or a small roller. Prick the dough with a fork and prebake for about ten minutes at 180 ° C. Then let it cool down.
3. Leave the bacon in an iron pan over medium heat and drain on kitchen paper after the desired degree of browning.
4. Fry the shallots cut lengthways in this fat and gradually extinguish the roast with wine. Reduce the heat, season with salt and finish cooking with Worcestershire sauce and paprika-chilli. The sauteed shallots come first on the pre-baked base.
5. Cut the mushrooms into thin slices and fry them in clarified butter until crispy. The already fried mushroom slices can be placed on the shallots.
6. Cut the pumpkin flesh into cubes about 1 cm long and fry vigorously in clarified butter. Extinguish with white wine and reduce the heat, season with salt and pepper. Chop the pickled ginger with a knife and add it just before the end of cooking. The pumpkin meat should still have some bite. Then place the pumpkin cubes on the mushrooms and spread the bacon over the entire surface.
7. Mix the ingredients for the topping and pour over the filling. Bake at 180 ° C for 35 minutes. If necessary, adjust the baking time to the desired degree of browning.
8. Serving tip: Homemade herbal quark yoghurt