Pumpkin and Sun-Dried Tomato Tart

Ingredients

• 300 g flour
• 1 tsp salt
• 240 g butter
• 1 egg yolk
• 2 onions
• 1 Red Onion
• 2 handfuls spinach leaves
• 100 ml passata
• Salt
• Pepper (freshly ground)
• 500 g Hokkaido pumpkin flesh
• 80 g sun-dried tomatoes (in oil)
• 100 g Sour cream
• fresh dill (for garnish)

Instructions

1. 1.

   For the dough, mix flour and salt; sprinkle butter in small pieces over it. Combine with egg yolk and 50 ml cold water to knead into a smooth dough, wrap in cling film, and chill in the fridge for 2 hours.

2. 2.

   Peel all onions and slice thinly. Clean and wash spinach, then wilt it in a pot over medium heat until it wilts, stirring constantly. Add passata, season with salt and pepper, and blend with an immersion blender to a smooth sauce.

3. 3.

   Dice the pumpkin flesh, drain the sun-dried tomatoes, and halve them.

4. 4.

   Preheat the oven to 180 °C fan (convection).

5. 5.

   Divide the dough into four equal portions and roll each into a round disc. Line one or two baking trays with parchment paper. Spread the spinach cream over the crusts, top with onion slices, drizzle sour cream, then arrange sun-dried tomatoes and pumpkin cubes on top. Lightly beat the edges of the crust over the filling. Bake for about 35 minutes and garnish with fresh dill before serving.