Pumpkin tart

Ingredients for 4 servings:

• 300 g whole wheat flour
• 2 eggs
• 130 g butter
• 20 g pumpkin seed oil
• 7 g salt
• 1 kg Hokkaido pumpkin(s), pumpkin flesh, fresh
• 100 g Parmesan
• 4 tbsp wheat flour type 550
• 2 potatoes, floury
• 150 g bacon cubes
• 1 onion(s)
• 2 eggs
• 30 g butter
• Butter for the mold
• Breadcrumbs for the mold
• 1 tbsp pumpkin seed oil
• 1 tbsp milk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

salty

Make a shortcrust pastry from wholemeal flour, 2 eggs, 130g butter, pumpkin seed oil, and salt. Roll it out and place it in a buttered and breadcrumb-coated tart/quiche dish. Trim the top edge of the dish and reserve the remaining pastry. Dice the pumpkin flesh and peeled potatoes and cook in salted water until soft. Drain the water, let the pumpkin and potato pieces cool slightly, and puree with a hand blender. Season the puree with butter and grated Parmesan cheese and make a filling with the 550 flour and 2 eggs. Sauté the bacon cubes and onion cubes in a pan. Roll out the rest of the pastry again and cut into 1cm wide strips. Pour the filling onto the pastry in the dish, sprinkle with the bacon/onion cubes, and arrange a lattice of the pastry strips on top of the pie. Brush the dough lattice with a mixture of 1 tablespoon of pumpkin seed oil and 1 tablespoon of milk. Bake at 200°C (fan oven) on the lowest rack for 30-45 minutes. If you have the option, use a preheated pizza stone. This recipe can be easily modified. Instead of bacon, you can also use tuna, etc.