This is an aromatic and autumn dish – delicious tart. I was charmed by its incredible orange colour! You can’t deny the fact – pumpkin is the queen of this season!
22 oz (600 g) peeled and seedless pumpkin
3,5 oz (100 g) blue cheese
7 oz (200 g) wheat flour
3,5 oz (100 g) butter
3 eggs (2+1)
1 red onion
½ teaspoon dried thymes
2 tbsp sour cream 12%
salt, pepper, nutmeg
Dice the pumpkin, season with salt, pepper and thymes, add onion, cover with oil, bake in preheated oven to 360 F (180 oC) for 25 min.
Knead the dough with flour, 1 egg, pinch of salt and pinch of nutmeg. Form the ball, keep it in a fridge for about 1-2 hours. After this time roll the dough out and put in a tart pan, evenly pat onto the bottom and up the sides of the tart pan. Lightly prick bottom of pastry crust with the tines of a fork. Bake in preheated oven to 400 F (200 oC) for 15 min.
On a pastry place the pieces of pumpkin, the rest of eggs whisk with sour cream, salt, pepper and nutmeg and pour over the pumpkin, crumble the cheese, bake for another 15 min, until golden and cheese melts.