Pumpkin Tart with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g wheat flour
- 0.5 ½ pack baking powder
- 75 g low-fat quark
- 3 tablespoon olive oil
- 3 tablespoon milk
- a bit salt
- 500 g pumpkin meat, cut into sticks.
- 30 g tomato (s), dried, possibly more
- 3 tablespoon oil
- 2 cloves garlic, chopped
- 1 onion (s), chopped
- 1 chilli pepper (s), red, without seeds, chopped
- salt and pepper
- 3 egg (s)
- 150 g sweet cream
- 2 tablespoon herbs (e.g. thyme, rosemary, sage), chopped
- 150 g feta cheese, crumbled
- 100 g olives, black, stone-free, rouhly chopped
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Sauté the cut pumpkin flesh, tomatoes, oil, garlic, onion, chilli, salt and pepper for about 5 minutes, leave to cool slightly.
- Knead, roll out the ingredients for the dough (flour, baking powder, quark, oil, milk, salt) (best spread out in the mold with oiled hands) and place in a greased dish. Form a 2 cm high border.
- Then spread the steamed vegetables on the bottom.
- For the topping, whisk together the eggs, cream and herbs and pour over the base. Finally, spread the crumbled feta cheese and the olives over the tart and bake in the preheated oven at approx. 200 ° C (convection 170 ° C) for approx. 30 minutes.
- Tastes warm and cold.
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