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
Print Recipe
Pin Recipe Instructions
- You need 1 baking sheet 25 cm x 25 cm or a round quiche pan 28 cm in diameter.
- Dough:
- 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.
- Covering:
- 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.
- 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.
- 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.
- A fresh, crunchy salad goes well with it.
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