Pumpkin and spinach tart

Ingredients for 1 servings:

• 250 g flour
• 1 tsp salt
• 4 tbsp olive oil
• 8 tbsp water
• Rosemary, dried
• Vegetable fat, for the springform pan
• 250 g pumpkin flesh (diced)
• 200 g leaf spinach, frozen, thawed
• 200 g leek, cut into rings
• 75 g cashew nuts
• 300 ml water
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

vegan, without soy

Mix all the ingredients for the dough (rub the rosemary between your palms) and quickly knead into a smooth dough. Let it rest at room temperature for about 1 hour. Cook the pumpkin in salted water for about 10 minutes. Drain and mash lightly. Sauté the leek in olive oil for 5 minutes, add the spinach and pumpkin and sauté for another 5 minutes. Season with salt and pepper to taste. Roll out the dough, line the bottom of a springform pan with baking paper and grease the sides. Line the bottom of the springform pan with the dough and form a rim. Spread the vegetable mixture on top. Puree the cashews with the water in a tall container and pour over the vegetables. Bake at 175°C (convection oven) for 35-40 minutes. Serve with a green salad. Leftovers taste delicious from the fridge the next day.