John Myers
Ingredients for 1 servings:
- 600 g pumpkin flesh (mustache pumpkin or Hokkaido)
- 1 onion(s)
- 2 garlic cloves
- 2 tbsp butter
- 1 tbsp ginger, grated
- 200 ml vegetable stock
- 150 g Cremefine
- 3 eggs
- 20 g pumpkin seeds
- salt and pepper
- 1 pack of pizza dough or make your own
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes
for a tart tin with a diameter of 28 cm
Roughly dice the pumpkin flesh, peel and finely dice the onion and garlic. Heat the butter in a large saucepan, fry the pumpkin cubes for about 5 minutes, add the onions, garlic, and ginger, and fry for about 3 minutes. Pour in the stock and simmer everything for about 20 minutes, until the pumpkin is soft. Then puree and let cool briefly. Mix the Cremefine and eggs together, stir into the pumpkin puree, and season the puree with salt and pepper. Prepare the pizza dough according to the instructions, roll it out, place it in a quiche dish, and shape the edges to about 2.5 cm high. Pour in the pumpkin puree and sprinkle with pumpkin seeds. Bake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes. In the photo, I’ve sliced a zucchini and tucked it into the dough along the edge, then placed a few tomato slices on top. Tip for the dough: Add 1 tablespoon of pumpkin seed oil to the pizza dough.
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