Pumpkin Raclette Cake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g wheat flour
  • 100 g wholemeal spelled flour
  • 0.75 teaspoon ¾ salt
  • 80 g butter, cold and cut into pieces
  • 75 ml water
  • 1 tablespoon vinegar
  • 2 shallot (s), chopped
  • 1 clove (s) garlic, pressed
  • 50 g ham, diced
  • 600 g pumpkin flesh, cut into 1 cm cubes
  • 50 ml vegetable stock
  • 150 g raclette cheese, finely diced
  • 2 tablespoon quince jelly, warmed
  • salt and pepper
  • nutmeg
  • 3 tablespoons olive oil or butter for the pan and for sautéing
  • Flour for the work surface
Pumpkin Raclette Cake
Pumpkin Raclette Cake

Instructions

  1. You need 1 baking sheet 25 cm x 25 cm or a round quiche pan 28 cm in diameter.
  2. Dough:
  3. Mix the flour and salt, mix with the butter until everything is crumbly. Make a well and add water and vinegar. Mix the dough (do not knead it large) and wrap it in cling film and place in the refrigerator for 30 minutes.
  4. Covering:
  5. Sauté shallots and garlic in 2 tablespoons of olive oil. Add the pumpkin and sauté briefly. Deglaze with the bouillon and cook covered for 5 - 10 minutes until firm to the bite. Let the liquid boil down without the lid, season with salt, pepper and a little nutmeg and let it cool down.
  6. Roll out the dough about 3 mm thick on a little flour. Lay out in the greased tray and prick the pastry base. Chill for 15 minutes.
  7. Spread the pumpkin mixture on the dough, sprinkle the raclette cheese over it. Drizzle the quince jelly over it. Bake for 25 - 30 minutes on the bottom groove of the oven preheated to 220 ° C.
  8. A fresh, crunchy salad goes well with it.

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