Pumpkin and Sweet Potato Tart

Summary

Ingredients

• 400 g puff pastry
• 300 g pumpkin (se) (butternut or Hokkaido)
• 350 g sweet potato (s)
• 250 g cheese, spicy (Brie)
• 1 onion (s), red
• 1 handful rocket
• 1 tablespoon olive oil
• Salt and pepper from the mill
• nutmeg
• some flour for the work surface
• 1 tablespoon clarified butter

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Instructions

1. Peel and dice the pumpkin and sweet potatoes. Heat the clarified butter in a pan and fry the pumpkin and sweet potato cubes until golden brown.
2. Meanwhile, cut the brie into fine strips, peel the onions and cut into thin rings. Preheat the oven to 180 ° C.
3. Roll out the puff pastry on a lightly floured work surface and then place it on a baking tray lined with baking paper. Prick the puff pastry several times with a fork and brush with olive oil. Add the slightly cooled potato and pumpkin cubes. Cover with the sweet strips and the onion rings. Season very strongly with pepper, salt and nutmeg.
4. Bake on the middle rack for about 25 - 30 minutes until golden brown and crispy. Remove, immediately cut into pieces and top with chopped rocket.