Pumpkin and sweet potato tart

Ingredients for 4 servings:

• 400 g puff pastry
• 300 g pumpkin(s) (butternut or Hokkaido)
• 350 g sweet potatoes
• 250 g cheese, spicy (Brie)
• 1 onion(s), red
• 1 handful of arugula
• 1 tbsp olive oil
• Salt and pepper from the mill
• nutmeg
• some flour for the work surface
• 1 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and dice the pumpkin and sweet potatoes. Heat the clarified butter in a pan and fry the pumpkin and sweet potato cubes until golden brown. Meanwhile, cut the Brie into thin strips, peel the onions and slice them into thin rings. Preheat the oven to 180°C. Roll out the puff pastry on a lightly floured surface and then place it on a baking sheet lined with baking paper. Prick the puff pastry several times with a fork and brush with olive oil. Place the slightly cooled potato and pumpkin cubes on top. Top with the Brie strips and onion rings. Season generously with pepper, salt, and nutmeg. Bake on the middle rack for about 25-30 minutes until golden brown and crispy. Remove from the oven, immediately cut into pieces, and top with finely chopped arugula.