Tart with Pumpkin and Mushrooms

Summary

Ingredients

For the dough:

• 300 grams flour
• 0.5 ½ cube yeast
• Pinch sugar
• 0.5 teaspoon ½ salt
• 125 ml water, lukewarm
• 2 tablespoon oil, sunflower

For covering:

• 0.5 ½ small pumpkin (se), Hokkaido
• 500 g mushrooms (or other mushrooms, e.. fresh porcini mushrooms)
• 1 onion (s), cut into wedges
• 2 cloves garlic, finely chopped
• some sunflower oil for frying
• some salt and pepper
• 1 sprig rosemary
• 1 cup sour cream
• 1 lemon (s), untreated, zest and juice it
• 2 egg (s), (size M)
• 3 sprigs thyme, pluck the leaves off
• 200 g cheese

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Instructions

1. Put the flour in a bowl and make a well in the middle.
2. Dissolve the yeast in the water + sugar and add to the well with the flour, cover a little with flour and let rise for about 15 minutes at room temperature. Then add the remaining ingredients and knead everything into a smooth dough. Let the dough rise for another hour, then roll out and place on a baking sheet lined with baking paper.
3. While the dough is rising, prepare the topping:
4. Core the pumpkin and cut into wedges, max. 1 cm thick (with Hokkaido you can eat the skin, but I prefer to peel it. But that`s a matter of taste). Clean the mushrooms and cut into slices. Then fry both with a little oil, the onion wedges and garlic in a non-stick pan for about 10 minutes. Add the rosemary sprig and season with pepper and salt, toss again.
5. Whisk the sour cream with the eggs, lemon juice and zest, season with salt and pepper and fold in the thyme leaves.
6. Spread the fried vegetables on the dough and let rise for another 15 minutes (remove the rosemary sprig beforehand). Then cover with the sauce and sprinkle with the cheese.
7. Bake everything for about 30 minutes in the preheated oven at 200 degrees top-bottom heat.
8. A dollop of fresh sour cream flavored with a little thyme, pepper and salt goes well with the tart.
9. 1 serving refers to 1 tray. As a main course it is sufficient for 3-4 people.