Pumpkin and Spinach Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 teaspoon salt
- 4 tablespoon olive oil
- 8 tablespoon water
- Rosemary, dried
- Vegetable fat, for the springform pan
For the filling:
- 250 g pumpkin meat, (diced)
- 200 g frozen spinach leaves, thawed
- 200 g leek, cut into rins
- 75 g cashew nuts
- 300 ml water
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix all the ingredients for the dough (grind the rosemary between the palms of the hands) and quickly knead into a smooth dough. Let rest for about 1 hour at room temperature.
- Cook the pumpkin in salted water for about 10 minutes. Drain and mash a little. Fry the leek in olive oil for 5 minutes, add the spinach and pumpkin and fry for another 5 minutes. Season to taste with salt and pepper.
- Roll out the dough, line the bottom of a springform pan with parchment paper and grease the sides. Line the bottom of the springform pan with it and form an edge. Spread the vegetable mixture on top. Puree the cashew nuts with the water in a tall container and pour over the vegetables. Bake at 175 ° C for 35-40 minutes.
- Green salad goes well with it. Leftovers taste delicious even the next day in the refrigerator.
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