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🍽️ Crispy Pumpkin Vegetable Tart

580 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh (e.g. Hokkaido)
• 2 carrots
• 1 stalk leek
• 2 garlic cloves
• sea salt
• 2 tbsp olive oil
• olive oil (for the pan)
• 350 g puff pastry
• 100 g cream cheese
• 200 ml whipping cream
• 2 eggs
• 2 tbsp freshly grated goat cheese
• 100 g mozzarella
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Peel the pumpkin and cut the flesh into small cubes.
3. 3. Peel the carrots and cut them into small cubes as well.
4. 4. Wash the leek thoroughly and slice it into thin rings.
5. 5. Save a few small pieces of the green part of the leek for decoration.
6. 6. Peel the garlic clove and chop it very finely.
7. 7. Place the pumpkin and carrot cubes on a baking sheet.
8. 8. Season the vegetables with a pinch of salt and drizzle with some oil.
9. 9. Bake the vegetables in the oven for about 10 minutes until they are lightly golden brown.
10. 10. Take the tray out and add the leek rings.
11. 11. Mix the leek with the remaining vegetables.
12. 12. Put the tray back in the oven and bake everything for another 5 minutes until the vegetables are almost, but not quite, soft.
13. 13. Take the vegetables out of the oven and let them cool down briefly.
14. 14. Lightly brush the inside of the tart pan or springform pan with oil.
15. 15. Roll out the dough on a floured surface so that it is large enough for your pan.
16. 16. Place the dough in the pan and press it against the edge to line the pan.
17. 17. Distribute the prepared vegetables evenly over the dough base.
18. 18. Put the cream cheese, cream, chopped garlic, eggs, and goat cheese into a bowl.
19. 19. Stir the mixture until smooth, with no lumps remaining.
20. 20. Season the cream generously with salt, pepper, and a pinch of ground nutmeg.
21. 21. Pour the cream over the vegetables in the pan.
22. 22. Slice the mozzarella and place the slices on top of the tart.
23. 23. Bake the tart in the oven for about 35 minutes until it is golden brown and fully baked.
24. 24. Sprinkle the finished tart with the saved leek rings and serve it warm.

Nutrition per serving

• kcal: 580
• Protein: 19 g · Fett/Fat: 38 g · Carbs: 43 g