Autumn tart with pumpkin, apple and pear

Ingredients for 1 servings:

• 500 g pumpkin flesh
• 150 g pear(s), sour, firm
• 150 g apples, sour
• 150 ml crème légère with herbs
• 50 ml milk
• 3 small eggs
• some salt and pepper from the mill
• 1 sprig(s) thyme, leaves thereof
• nutmeg
• 75 g diced ham, if desired
• 100 g cheese, grated
• 100 g goat cheese (soft cheese roll), if desired
• 200 g flour
• 80 g butter, cold
• 80 ml water, cold
• 1 tsp salt
• 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

optionally vegetarian

For the dough, mix the flour with the salt, add the cold butter in small pieces and work it in with a knife. Add the water and vinegar and quickly knead into a smooth dough. Refrigerate the dough until ready to use. Prepare the pumpkin, weigh it, and coarsely grate it. Cut the apple and pear into eighths and cut the wedges into thin slices crosswise. Sauté the pumpkin with about 50 ml of water in a sufficiently large pan with the lid on over medium heat. Stir frequently and add a little water if the pumpkin becomes too dry. After about 5 minutes, add the fruit pieces and thyme leaves, mix well, and sauté for a further 3-5 minutes. The pumpkin and fruit should still have some bite and not become mushy. Remove the pan from the heat and let it cool slightly. Stir 100 g of grated cheese into the pumpkin mixture; meat eaters can also add 75-100 g of diced ham. Whisk together the crème légère, milk, and eggs. Season the mixture with about 1 teaspoon of salt, freshly ground pepper, and a pinch of nutmeg. Add the egg mixture to the pumpkin and mix well. Press the dough into a 26 cm springform pan lined with baking paper, forming a 4-5 cm high rim. Pour in the pumpkin mixture, spread evenly, and top with thin slices of soft goat cheese. Bake in a preheated oven at 200°C for about 40-50 minutes, until the mixture has set.