Savory pumpkin pie

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 4 eggs
• 200 g goat’s cheese
• 1 m.-large Hokkaido pumpkin(s)
• 4 carrots
• 1 vegetable onion(s)
• 1 large apple (Boskoop)
• 1 piece(s) ginger root, as big as 2 thumbs
• 2 tsp Baharat
• 1 tsp curry powder
• 2 tbsp 8 herbs, frozen
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 5 minutes

vegetarian

Make a shortcrust pastry from the flour, butter, an egg, and a pinch of salt. Wrap in cling film and chill in the refrigerator for about 30 minutes. Quarter the Hokkaido pumpkin, remove the seeds, peel, and cut into approximately 2 cm cubes. Finely chop the carrots, onions, and apple, and grate the ginger. Preheat the oven to 160°C (fan oven). Fry the pumpkin cubes in a little fat. After 2-3 minutes, add the carrots, onions, and ginger. Sauté everything for no more than 10 minutes (the pumpkin and carrots shouldn’t become too soft). Season to taste with baharat and curry powder, and season with salt and pepper. Finally, add the diced apple. Roll out the dough, place it in a springform pan, and add the vegetable mixture. Whisk the remaining 3 eggs with the goat’s cheese, season with salt, pepper, and nutmeg to taste, stir in the chopped herbs, and pour the mixture over the vegetable mixture. Bake in the preheated oven (middle rack) for approximately 35-40 minutes.