Pumpkin tart

Ingredients for 4 servings:

• 200 g flour
• 1 tsp salt
• 100 g butter
• ¾ dl water
• 1 tbsp oil
• 600 g pumpkin flesh, diced
• 1 bunch of parsley
• 1 dl white wine, dry
• herb salt and pepper
• 150 g cheese, grated
• 100 g thinly sliced ​​breakfast bacon
• 2 eggs
• 2 dl sour cream
• ½ handful of pumpkin seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For a round tray of 26 – 28 cm diameter

Quickly make a grated dough from the dough ingredients and line a tart pan or round baking sheet with it. Heat the oil and gently fry the pumpkin cubes for 10 minutes. Chop the parsley and add it. Deglaze with the white wine and season with pepper and herb salt. Spread 100g of grated cheese on the dough base and arrange the pumpkin mixture on top. Whisk the eggs and sour cream together, season with salt and pepper, and pour evenly over the mixture. Arrange the bacon in a star shape on top and sprinkle with the remaining grated cheese. Finally, sprinkle the pumpkin seeds on top and bake the tart at 220°C for 30-40 minutes.