Pumpkin Tart
Prep: 20min
|
Servings: 1
|
Cook: 35min
Pumpkin tart is a recipe with fresh ingredients from the vegetable cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g frozen puff pastry
- 800 g Hokkaido pumpkin
- 1 chili pepper (finely chopped)
- 150 g crème fraîche
- 100 ml whipping cream
- 3 eggs
- 200 g Goat cheese
- Salt
- Cayenne pepper
- butter (for the pan)
- bread crumbs (for the pan)
- flour (for working)
Instructions
-
1.
Let puff pastry thaw and preheat oven to 180°C fan.
-
2.
Wash, peel and cube pumpkin.
-
3.
Whisk chili with crème fraîche, cream and eggs. Season heavily with salt and cayenne pepper. Fold in cubed goat cheese.
-
4.
Butter tart tin and dust with breadcrumbs.
-
5.
Roll dough on floured surface to fit tin, place in tin. Prick several times with a fork and blind bake for about 3 minutes. Then spread pumpkin over it and pour egg-cream mixture on top. Bake in oven for about 30‑40 minutes until golden brown.
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6.
Serve with green salad if desired.
