Pumpkin tart with pears

Ingredients for 4 servings:

• 200 g flour
• 50 g Parmesan, finely grated
• 1 pinch of baking powder
• 100 g butter, soft
• 150 g butternut squash flesh
• 150 ml cream
• 2 eggs
• Salt
• pepper
• 1 apple, sour
• 1 pear(s)
• 100 ml white wine
• 2 tbsp sugar
• 4 tbsp walnut kernels
• 2 rosemary sprigs
• 1 tbsp butter
• 50 g sheep’s cheese

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

hearty snack

For the shortcrust pastry, quickly knead all ingredients into a smooth dough. Grease a tart tin with butter. Spread the shortcrust pastry evenly and thinly over the bottom and sides of the tin, press down, and prick with a fork. Dice the pumpkin flesh and cook with a little water in a covered saucepan over medium heat until soft. Drain the pumpkin, puree with the cream and eggs, and season with salt and pepper. Wash the apple and pear, remove the core, cut into wedges or slices as desired, and sauté them in a saucepan with white wine, 100 ml water, and the sugar until soft. Remove the apple and pear slices from the liquid, pat dry, and arrange them on the tart. Spread the pumpkin mixture on top and place the tart in a preheated oven at 190°C (top/bottom heat) for 30-40 minutes. Meanwhile, roughly chop the walnuts and tear the rosemary sprigs into smaller pieces. Heat the butter in a small pan, toast the rosemary and walnuts until crisp, and remove from the pan. Crumble the feta cheese into large pieces with your hands. Remove the finished tart from the oven, let it cool briefly, and then remove it from the tin. Sprinkle with walnuts, rosemary, and feta cheese and serve immediately, if possible.