Pumpkin tart without a base

Ingredients for 8 servings:

• 400 g Hokkaido pumpkin(s)
• 1 onion(s)
• 2 large garlic cloves
• 300 g goat’s cheese
• 130 g flour
• 4 eggs, size M
• 1 tsp sautéed thyme
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with goat’s cheese

Grease and flour a 26cm tart tin. Wash the Hokkaido pumpkin and then quarter it. Then remove the core with a spoon. Coarsely grate it and set aside. Peel the onion and garlic, cut into small cubes and mix with the grated pumpkin. In a large mixing bowl, mix the goat’s cheese with the eggs and add the spices. Now add the flour and finally the pumpkin mixture. Mix everything well and pour into the prepared tart tin. Bake at 180°C (top/bottom heat) on the middle shelf for 40 minutes and then allow to cool completely. This makes it easy to slice the tart later and makes it easy to prepare. To serve, heat portions in the microwave and serve with a small mixed salad, for example.