Pumpkin Tart

Name: Pumpkin Tart
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Arabian
Ingredients: 1 package frozen puff pastry; 500 g muskmelon pumpkin; 5 tomatoes; 300 g spinach; 2 fennel bulbs; 2 onions; 0.125 l sweet heavy cream; 1 egg; 1 tsp grated nutmeg; 1 tsp coriander powder; 0.5 tsp cumin; Salt; black pepper (freshly ground)

Prep: 20min

| Servings: 4 | Cook: 30min

Pumpkin tart is a recipe with fresh ingredients from the vegetable pie category. Try this and other recipes from Spoonsparrow!

Ingredients

1 package frozen puff pastry
500 g muskmelon pumpkin
5 tomatoes
300 g spinach
2 fennel bulbs
2 onions
0.125 l sweet heavy cream
1 egg
1 tsp grated nutmeg
1 tsp coriander powder
0.5 tsp cumin
Salt
black pepper (freshly ground)

Instructions

1.
Prepare the puff pastry according to package instructions. Peel the muskmelon pumpkin, remove seeds and cut into large cubes. Wash tomatoes, blanch them, peel and slice thinly. Wash and clean spinach. Wash fennel bulbs, remove outer tough leaves, quarter and slice. Peel and chop onions.
2.
Blanch pumpkin in boiling salted water for 10 minutes. Drain. Blanch spinach in boiling salted water for 2 minutes. Drain. Blanch fennel for 5 minutes in boiling salted water. Drain.
3.
Heat oil and sauté onions until translucent. Remove and set aside. Whisk cream with egg, nutmeg, coriander, cumin, salt and pepper. Roll out puff pastry not too thinly.