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🍰 Savory Pumpkin and Goat Cheese Tart

2536 kcal · 30 min · 4 servings

Ingredients

• 200 g frozen puff pastry
• 800 g Hokkaido pumpkin
• 1 chili pepper (finely chopped)
• 150 g crème fraîche
• 100 ml whipping cream
• 3 eggs
• 200 g goat cream cheese
• salt
• cayenne pepper
• butter (for the pan)
• breadcrumbs (for the pan)
• flour (for working)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Let the puff pastry thaw at room temperature.
3. 3. Wash the pumpkin thoroughly.
4. 4. Remove the inside and the skin from the pumpkin.
5. 5. Cut the pumpkin flesh into small cubes.
6. 6. Whisk the chili with the crème fraîche.
7. 7. Add the cream to the mixture and stir well.
8. 8. Beat the eggs into the liquid and whisk everything well.
9. 9. Season the mixture generously with salt.
10. 10. Add cayenne pepper and mix it in.
11. 11. Fold the cubed goat cheese pieces into the liquid.
12. 12. Grease the tart pan with butter.
13. 13. Sprinkle breadcrumbs into the pan and tilt it to coat the bottom.
14. 14. Dust the work surface with flour.
15. 15. Roll out the puff pastry on the surface.
16. 16. Make sure the dough fits the size of the pan.
17. 17. Place the dough carefully into the prepared pan.
18. 18. Prick the dough base several times with a fork.
19. 19. Place the tart in the oven for about 3 minutes.
20. 20. Take the pan out of the oven.
21. 21. Distribute the pumpkin cubes evenly over the dough.
22. 22. Pour the egg-cream mixture over the pumpkin.
23. 23. Bake the tart in the oven for 30 to 40 minutes.
24. 24. Take it out when it is golden brown.
25. 25. Serve the tart with green salad if desired.

Nutrition per serving

• kcal: 2536
• Protein: 63 g · Fett/Fat: 192 g · Carbs: 141 g