Pumpkin tart with feta cheese

Ingredients for 1 servings:

• 200 g puff pastry, frozen
• 800 g Hokkaido pumpkin(s)
• 1 chili pepper(s), red
• 150 g crème fraîche
• 100 ml whipped cream
• 3 eggs
• 200 g sheep’s cheese
• Salt
• Cayenne pepper
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 43 minutes; Total time approx. 1 hour 13 minutes

spicy

Defrost the puff pastry. Peel the pumpkin, remove the seeds, and cut into wide wedges. Deseed and finely dice the chili pepper. Whisk the crème fraîche with the cream and eggs. Crumble the feta cheese and add it along with the chili pepper. Season with salt and cayenne pepper. Grease and flour a baking pan. Roll out the dough into a circle, press it into the pan, and pull up a small edge. Prick several times with a fork. Bake in a preheated oven at 200°C (top/bottom heat) for about 3 minutes. Then arrange the pumpkin wedges on the crust and pour the cheese and egg mixture over them. Return to the oven and bake for about 35-40 minutes until golden brown.