Pumpkin tart with Gorgonzola

Ingredients for 1 servings:

• 75 g butter, cold
• 125 g flour
• 1 pinch of salt
• Water, cold
• 250 g pumpkin(s), butternut squash
• 1 tsp olive oil
• 275 g cream
• 3 eggs
• 150g Gorgonzola
• salt and pepper
• Sage leaves, fresh for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Halve a butternut squash and brush the cut sides with olive oil. Place it cut-side up on a baking sheet and bake at 180°C for about 45 minutes, until very soft. Remove the seeds, scrape the flesh from the skin, and place 250g into a bowl and let it cool. For the pastry: Place the flour and salt in a bowl and mix until dry. Add the cold butter in cubes and knead until crumbly. Add a little cold water and knead into a soft dough. Roll out the dough on a well-floured surface into a circle with a diameter of about 26 cm and place it in a greased tart pan (22 cm diameter). Press down lightly and trim off any excess dough with a knife. Prick the base with a fork and refrigerate for 30 minutes. Remove the dough from the refrigerator, cover with baking paper, and top with dried beans or other pulses. Blind bake in the oven at 180°C for 10 minutes. Remove the beans and paper and bake for another 5 minutes. Mash the baked pumpkin, mix with the cream and eggs, and season with salt and pepper. Pour the mixture onto the pastry case and evenly distribute the diced Gorgonzola over the top. Arrange the sage leaves in a star shape in the center. Bake in a preheated oven (convection oven) at 180°C for approximately 35-45 minutes, until golden brown and the pumpkin mixture has set in the center. Remove from the oven and let cool in the dish for 10 minutes before serving. Serve with a delicious lamb’s lettuce, for example.