Pumpkin tart

Ingredients for 1 servings:

• 280 g spelt flour
• 2 eggs
• 120 g butter, cold
• Salt
• 1 kg pumpkin flesh, prepared without skin and seeds
• 50 ml vegetable stock
• 150 g cream cheese
• 2 eggs
• 100 g capers, finely chopped
• 100 g dried tomatoes, cut into fine pieces
• salt and pepper
• 1 small garlic clove(s), chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty

Make a shortcrust pastry from the spelt flour, butter, a pinch of salt, and the eggs and chill for about an hour. In the meantime, sauté the prepared pumpkin in the vegetable stock until soft, then puree. Allow the mixture to cool slightly, then stir in the chopped tomatoes, capers, and cream cheese. Add the eggs and season with the spices and garlic. Pour the dough into a springform pan lined with baking paper, pierce several times with a fork, and then bake for 5 minutes in an oven preheated to 180°C. Spread the pumpkin mixture over the pastry and bake for about 50 minutes at 180°C. You can sprinkle the tart with grated cheese before baking, but it tastes great without it too.