Tart with pumpkin and mushrooms

Ingredients for 1 servings:

• 300 g flour
• ½ cube of yeast
• Pinch(s) of sugar
• ½ tsp salt
• 125 ml water, lukewarm
• 2 tbsp oil, sunflower
• ½ small pumpkin(s), Hokkaido
• 500 g mushrooms (or other mushrooms, e.g. fresh porcini mushrooms)
• 1 onion(s), sliced
• 2 cloves garlic, finely chopped
• some sunflower oil for frying
• some salt and pepper
• 1 sprig(s) rosemary
• 1 cup sour cream
• 1 lemon(s), untreated, zest and juice
• 2 eggs (size M)
• 3 sprig(s) thyme, pluck the leaves
• 200 g cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

autumnally delicious

Place the flour in a bowl and make a well in the center. Dissolve the yeast in the water and sugar and add it to the well with the flour. Cover lightly with flour and let it rise at room temperature for about 15 minutes. Then add the remaining ingredients and knead everything into a smooth dough. Let the dough rise for about 1 hour, then roll it out and place it on a baking sheet lined with baking paper. While the dough is rising, prepare the topping: Deseed the pumpkin and cut into wedges, no more than 1 cm thick (with Hokkaido pumpkin, the skin is edible, but I prefer to peel it. But that’s a matter of taste). Clean and slice the mushrooms. Then fry both with a little oil, the onion wedges, and garlic in a non-stick pan for about 10 minutes. Add the rosemary sprig and season with salt and pepper, tossing again. Whisk the sour cream with the eggs, lemon juice, and lemon zest. Season with pepper and salt, and fold in the thyme leaves. Spread the sautéed vegetables on the dough and let it rise for another 15 minutes (remove the rosemary sprig first). Then cover with the sauce and sprinkle with cheese. Bake everything in a preheated oven at 200°C (400°F) for about 30 minutes. A dollop of fresh sour cream seasoned with a little thyme, pepper, and salt goes very well with the tart. One serving is based on one baking sheet. As a main course, it serves 3-4 people.