Pumpkin tarte


For the dough:
250 g flour
125 g butter
1 pinch of salt
1 egg
For the topping:
700 g pumpkin flesh
1 bunch of spring onions
4 tbs. oil
150 ml vegetable stock
For the ham-egg-sauce:
120 g cooked ham
100 g grated gouda cheese
200 ml cream
3 eggs
salt, pepper, nutmeg


Mix flour, butter, egg and salt to a smooth dough and let it chill for 30 minutes.

Clean pumpkin and onions, braise lightly in oil, add vegetable stock and simmer for 16-20 minutes.

Mix diced ham, gouda, cream, eggs and spices.

Knead the dough and roll it out, spread the pumpkin and the ham-egg sauce on the base. Bake at 225°C for approx. 25 to 30 min.