Summary

Ingredients

For the ground:

• 125 g butter
• 3 egg (s)
• 2 tablespoon heavy cream
• 50 g cheese (e.. Gouda, Emmentaler), rated
• 180 g flour
• 0.25 teaspoon ¼ salt
• 0.5 teaspoon ½ baking powder

For the filling:

• 2 pumpkin (s) (Hokkaido) each approx. 500 g - or one with 1 kg
• 2 cloves garlic, pressed
• 4 tablespoon oil (pumpkin seed oil), cold-pressed
• 1 bunch basil
• 150 g oat cream cheese
• 3 egg (s)
• 150 g cheese, rated (e. .: Gouda, Emmentaler, )
• salt and pepper
• 6 tablespoon pumpkin seeds
• Nutmeg, freshly grated

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Instructions

1. For the base, stir the butter with the eggs and cream until frothy. Stir in grated cheese, flour, salt and baking powder - the result is a frothy, spreadable dough. Spread the dough evenly in a prepared springform pan.
2. Wash the Hokkaido pumpkins for the filling. Peel (if necessary), core and cut into approx. 1 cm x 1 cm cubes.
3. Heat the pumpkin seed oil in a saucepan, carefully steam the pumpkin cubes with the squeezed garlic for about 15 minutes with the lid closed - be careful not to burn anything. Please do not add any additional liquid either.
4. Wash off the basil and puree with half of the cooked pumpkin cubes. Stir the goat cream cheese, eggs and grated cheese into the pumpkin. Season to taste with salt, pepper and freshly ground nutmeg if possible. Distribute the mass on the already filled floor covering.
5. Bake in the preheated oven for approx. 45-60 minutes at 180 ° C. After about 30 minutes of baking, distribute the pumpkin seeds on the tart and finish baking.