Summary

Ingredients

For the dough:

• 75 g butter, cold
• 125 g flour
• 1 pinch (s) salt
• Water, cold

For covering:

• 250 g pumpkin (se), butternut squash
• 1 teaspoon olive oil
• 275 g cream
• 3 egg (s)
• 150 g Goronzola
• salt and pepper
• Sage leaves, fresh for decoration

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Instructions

1. Halve a butternut squash and brush the cut surfaces with olive oil. Place with the cut surfaces facing up on a baking sheet and bake for about 45 minutes at 180 ° C until it is very soft. Remove the seeds, scrape the pulp out of the skin and place 250 g in a bowl and let cool.
2. For the dough:
3. Put the flour and salt in a bowl and mix dry. Add the cold butter in cubes and work everything into a crumbly mass. Add a little cold water and knead into a soft dough.
4. Roll out the dough on a well-floured work surface into a circle with a diameter of approx. 26 cm and place in a greased tart pan (22 cm diameter). Press lightly and cut off the excess dough with a knife. Prick the bottom with a fork and place in the refrigerator for 30 minutes.
5. Take the dough out of the refrigerator, cover with baking paper and place dried beans or other legumes on top. Blind-bake for 10 minutes at 180 ° C in the oven. Remove beans and paper and bake for another 5 minutes.
6. Mash the baked pumpkin, mix with the cream and eggs and season with salt and pepper. Put the mixture on the dough base and distribute the diced Gorgonzola evenly over it.
7. Place the sage leaves in a star shape in the center.
8. Bake in the oven preheated to 180 ° C (fan oven) for about 35-45 minutes until it is golden brown and the pumpkin mixture is also thick in the middle. Take out of the oven and let cool down in the tin for 10 minutes before serving.
9. A delicious lamb`s lettuce goes well with it, for example.