Summary

Ingredients

• 220 g whole spelled flour or whole wheat flour
• 80 g butter, soft
• 70 ml water
• salt
• 600 g Hokkaido pumpkin (se)
• 50 g cranberries, dried
• 1 clove garlic
• 1 teaspoon spice mix (pumpkin king)
• 3 egg (s)
• 150 g crème fraîche
• 80 g walnuts, chopped
• Butter for the mold

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Instructions

1. Make a kneading dough from flour, butter, salt and water. Chill for 30 minutes.
2. Wash, quarter and core the pumpkin and cut into 1 cm pieces. Peel the garlic and chop in to fine slithers. Mix the pumpkin cubes with the garlic and cranberries and season with the seasoning mixture.
3. Whisk the eggs and creme fraîche together. Preheat the oven to 200 ° C (top / bottom heat). Grease the springform pan and press in the dough, forming a 2 cm edge. Prick the dough base several times with a fork and prebake for 10 minutes.
4. Then put the pumpkin mixture on the bottom and pour the egg mixture over it. Bake at 175 ° C for 45 minutes. Spread the walnuts over the top about 15 minutes before the end of the cooking time and bake with them. A fresh salad goes well with it.