Mediterranean pumpkin and zucchini tart with feta

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 100 g butter, cold
• 1 egg yolk
• 5 tbsp water
• some olive oil
• 1 onion(s)
• 1 small garlic clove(s)
• 150 g minced meat
• 200 g Hokkaido pumpkin(s)
• 150 g zucchini
• 1 handful of walnuts
• 75 g feta cheese
• salt and pepper
• Thyme
• rosemary
• 1 egg yolk
• 2 tbsp water

Instructions

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

Preheat the oven to 200°C (top/bottom heat). Mix the dry ingredients, add the butter in flakes, and knead roughly with your hands. Gradually add the egg yolk and water and knead quickly until a smooth dough forms. Wrap in foil and let rest in the refrigerator for 30 minutes. Peel and finely chop the onions and garlic. Clean the squash and zucchini and cut into thin wedges. Heat the oil in a pan and sauté the onions and garlic. Add the minced meat and fry the prepared wedges, leaving them al dente. Season the filling with salt, pepper, and spices. Mix in the roughly chopped walnuts and set aside. Remove the dough from the refrigerator and roll out onto a baking sheet lined with baking paper. Trim the edges with a knife. Leave 2 fingers of space free and spread the filling over the dough, fold over the edges, and brush with the egg yolk and water mixture. Roughly spread the feta over the tart. Bake in the preheated oven on the middle rack for approximately 25-30 minutes. Serve with a mixed salad with a light vinaigrette or wild rice. Tip: If you like, you can continue working with the dough directly in a greased tart pan after making it. This eliminates the need for the egg yolk and water mixture for the crust. I recommend pre-baking the crust for 5 minutes.