John Myers
Contents
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Ingredients
for the shortcrust pastry:
- 200 g Spelt flour
- 0,5 tsp Salt
- 100 g Double cream cheese
- 100 g Butter
- 1 Pc. Egg
for the filling:
- 800 g Hokkaido
- 1 Pc. Onion
- 4 tbsp Olive oil
- Salt pepper
- 90 g Double cream cheese
- 3 Pc. Eggs
- 1 pinch Grated nutmeg
- 2 tbsp Parmesan, freshly grated
for gratinating:
- 125 g Grated Gouda
Instructions
- Use the dough hook or your hands to quickly knead the ingredients for the dough into a dough. Wrap in foil and put in the fridge for approx. 1 hour.
- Cut the pumpkin into thin wedges for the filling. Peel the onion and cut into fine half rings. Fry both in the heated oil in a pan for about 10 minutes over medium heat, stirring occasionally. Salt and pepper.
- Puree the cream cheese, eggs and Parmesan. Season with salt, pepper and nutmeg.
- Roll out the dough on a floured work surface, about 32 cm in diameter (in my case it is angular in the photo, because I couldn't find the tart pan ;-)) and put it into a greased and flour-dusted tart pan (28 cm in diameter) undress.
- Spread the pumpkin mixture on top. Spread the cream cheese mixture evenly over it. Sprinkle with grated cheese and bake in the preheated oven on the lowest rack (rack) at 200 degrees for about 35 - 40 minutes.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 4.1gProtein: 1gFat: 11.2g
