Pumpkin Tart
Tart
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This hearty pumpkin tart from the Thermomix® is a vegetarian main course with pumpkin, flour, quark, and onions. Preparation takes about 75 minutes and yields 4 servings. Ideal for autumn/fall cuisine and as a satisfying family meal.
Ingredients (17 ingredients)
-
220 g Wheat flour type 1050
-
2 EL Flour for rolling out
-
0.5 TL Salt
-
1 TL Baking powder
-
120 g Low-fat quark
-
1 EL Soft butter
-
0.5 TL Butter
-
3 Stück Onions
-
550 g Hokkaido pumpkin
-
2 TL Rapeseed oil
-
Pepper
-
2 Stück Eggs
-
120 g Cream cheese
-
200 ml Milk
-
1 TL Thyme leaves
-
0.5 Bund Chopped parsley
-
50 ml Water
Preparation (13 steps)
Prepare the dough
Put 220 g wheat flour type 1050 and ½ tsp salt into the mixing bowl and process into a dough for 2 min./knead setting.
Add more dough ingredients
Add 1 tsp baking powder, 120 g low-fat quark and 50 ml water to the mixing bowl and process into a dough for another 1 min./knead setting.
Chill the dough
Form the dough into a ball, wrap in cling film and chill in the refrigerator for about 20 minutes.
Chop the onions
Peel, halve and place 3 onions in the mixing bowl. Chop for 3 sec./speed 5.
Sauté the onions
Add the chopped onions together with 2 tsp rapeseed oil to the mixing bowl and sauté for 3 min./120°C/speed 1.
Transfer the onions
Remove the onions from the mixing bowl and set aside.
Prepare the pumpkin
Wash 550 g Hokkaido pumpkin, remove the seeds and cut into thin wedges.
Sauté the pumpkin
Put the pumpkin in the mixing bowl, season with salt and pepper and sauté for 5 min./120°C/reverse/speed 1.
Transfer the pumpkin
Remove the pumpkin from the mixing bowl and set aside.
Preheat oven
Preheat the oven to 180°C top/bottom heat.
Roll out the tart base
Roll out the dough on a floured work surface and place in a greased tart pan (approx. 26 cm diameter). Prick the base several times with a fork.
Top the tart
Spread 120 g cream cheese on the tart base. Distribute the sautéed onions and pumpkin on top. Mix 200 ml milk and 2 eggs, season with 1 tsp thyme leaves, ½ bunch chopped parsley, salt and pepper and pour over the tart.
Bake the tart
Bake the tart in the preheated oven for about 30-40 minutes until golden brown.
Finished cooking? Great! 🎉
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Created by
Elisabeth Loehe
3
Rezepte
0
Kochbücher
Allergens
- Wheat
- Eggs
- Milk
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