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🍰 Crispy Pumpkin and Spinach Tart

400 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 125 g cold butter
• 1 egg
• butter (for the pan)
• sesame (for the pan)
• flour (for the work surface)
• 500 g spinach
• 2 garlic cloves
• 1 onion
• 1 tbsp vegetable oil
• salt
• pepper (from the mill)
• nutmeg
• 100 g feta
• 300 g pumpkin flesh (e.g. Hokkaido)

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 mixture with your finger.
4. 4. Cut the cold butter into small cubes.
5. 5. Place the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add 2 to 3 tablespoons of cold water.
8. 8. Chop the ingredients with a knife until small crumbs form.
9. 9. Knead the mixture quickly with your hands into a smooth dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in plastic wrap.
12. 12. Let the dough rest in the refrigerator for about 30 minutes.
13. 13. Preheat the oven to 180 degrees Celsius using top and bottom heat.
14. 14. Grease the tart pan with a little butter.
15. 15. Sprinkle the greased pan with sesame seeds.
16. 16. Wash the spinach thoroughly.
17. 17. Remove damaged leaves and thick stems.
18. 18. Spin the spinach dry.
19. 19. Peel the garlic and onions.
20. 20. Chop the garlic and onions finely.
21. 21. Heat oil in a pot.
22. 22. Sauté the chopped vegetables in the hot oil.
23. 23. Cook the vegetables until they are soft and translucent.
24. 24. Add the dry spinach to the vegetables.
25. 25. Let the spinach wilt.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Season the mixture with nutmeg.
29. 29. Remove the pan from the heat.
30. 30. Let the mixture cool briefly.
31. 31. Chop the cooled spinach mixture coarsely.
32. 32. Cut the cheese into small cubes.
33. 33. Fold the cheese cubes into the spinach mixture.
34. 34. Cut the pumpkin into thin strips.
35. 35. Roll out the shortcrust pastry.
36. 36. Place the dough into the prepared pan.
37. 37. Form a crust edge from the dough.
38. 38. Spread the spinach mixture evenly on the dough base.
39. 39. Place the pumpkin strips on top of the spinach layer.
40. 40. Brush the surface with the egg yolk.
41. 41. Brush the surface with the milk.
42. 42. Brush the surface with the sesame seeds.
43. 43. Bake the tart for about 30 minutes.
44. 44. Let the tart cool briefly before serving.

Nutrition per serving

• kcal: 400
• Protein: 11 g · Fett/Fat: 24 g · Carbs: 36 g