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🍽️ Autumn Pumpkin Leek Pie

471 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 pinch salt
• 125 g cold butter
• 1 egg
• 450 g pumpkin flesh (peeled and seeded)
• 1 stalk leek
• 1 red chili pepper
• 2 tbsp butter
• salt
• pepper (from the mill)
• 1 tsp freshly grated ginger
• cayenne pepper
• 200 g crème fraîche
• 4 eggs
• 1 tsp curry powder
• 100 g freshly grated Gruyère cheese
• 350 g mixed mushrooms (e.g. shiitake, field mushroom)
• 1.5 tbsp butter
• coarse sea salt
• pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with the salt.
3. 3. Press a small well into the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Arrange the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add about 50 milliliters of lukewarm water.
8. 8. Chop everything with a knife until small crumbs form.
9. 9. Quickly knead the mixture into a smooth dough with your hands.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Let the dough rest in the refrigerator for about 30 minutes.
13. 13. Preheat the oven to 180 degrees Celsius.
14. 14. Set the oven to top and bottom heat.
15. 15. Cut the pumpkin flesh into small cubes.
16. 16. Clean the leek.
17. 17. Halve the leek lengthwise.
18. 18. Wash the leek thoroughly.
19. 19. Slice the leek into thin strips.
20. 20. Slit the chili pepper lengthwise.
21. 21. Remove the seeds from the chili pepper.
22. 22. Wash the deseeded chili.
23. 23. Cut the chili into thin strips.
24. 24. Heat butter in a pot.
25. 25. Add the pumpkin, spring onions, and chili to the hot butter.
26. 26. Place the lid on the pot.
27. 27. Sauté the mixture over low heat.
28. 28. Cook the mixture for about 5 minutes.
29. 29. Season the pumpkin mixture with salt.
30. 30. Season the mixture with pepper.
31. 31. Add ginger to the mixture.
32. 32. Add cayenne pepper to the mixture.
33. 33. Place the crème fraîche in a separate bowl.
34. 34. Add the eggs to the crème fraîche.
35. 35. Add the curry powder to the crème fraîche mixture.
36. 36. Whisk the crème fraîche mixture until well combined.
37. 37. Place a sheet of baking paper on the work surface.
38. 38. Place a second sheet of baking paper on top of the first.
39. 39. Roll out the dough between the two sheets of baking paper.
40. 40. Grease a pie dish.
41. 41. Line the greased pie dish with the rolled-out dough.
42. 42. Place the pumpkin mixture into the dough base.
43. 43. Pour the crème fraîche and egg mixture over the pumpkin mixture.
44. 44. Place the pie dish in the preheated oven.
45. 45. Bake the tart for about 30 to 35 minutes.
46. 46. Clean the mushrooms.
47. 47. Heat butter in a frying pan.
48. 48. Fry the mushrooms in the hot butter.
49. 49. Fry the mushrooms until the released mushroom water has evaporated.
50. 50. Season the mushrooms with salt.
51. 51. Season the mushrooms with pepper.
52. 52. Finely chop the parsley.
53. 53. Stir the parsley into the mushrooms.
54. 54. Take the tart out of the oven.
55. 55. Top the tart with some of the fried mushrooms.
56. 56. Cut the tart into pieces.
57. 57. Serve the remaining mushrooms separately alongside the cut pieces of tart.

Nutrition per serving

• kcal: 471
• Protein: 15 g · Fett/Fat: 33 g · Carbs: 38 g