Pumpkin and Potato Spiced Tart

El invitado de invierno
Reviews(1)
16

Pumpkin and Potato Spiced Tart

El invitado de invierno
Reviews(1)
16
11
530
85

ingredients

75 grams flour
160 grams rye meal (semi-)
50 grams butter (cold and diced)
150 grams fresh cheese
400 grams pumpkin
1 potatoes (medium)
2 eggs
50 grams fresh cheese
50 milliliters milk
1 teaspoon spices (ras al hanout, blend, or curry powder)
salt

directions

1Preheat the oven to 180 degrees Celsius.
2In a food processor, mix the flours and butter. The dough should be grainy.
3Add the cheese and knead by hand. If the mixture is not smooth, slowly add water.
4Shape into a ball and divide into two. Set aside one of them as it will not be needed.
5Stretch the other portion on a floured surface using a rolling pin.
6Grease and flour a baking pan with a removable bottom.
7Place the stretched dough in the pan and poke the bottom surface of the dough using a fork.
8Bake for 10 to 15 minutes.
9Slice the pumpkin and remove the seeds. Place in a greased baking pan.
10Add salt and brush with oil.
11Cover with aluminum foil and bake for 45 minutes.
12Bring a pot of salted water to a boil and cook the potatoes.
13Once the potatoes and pumpkin are cooked, let them cool enough to manipulate with your hands. Break into pieces or coarsely chop.
14Place on the baked dough.
15Mix the eggs, cheese, milk, and spices and pour onto the pumpkin mixture. Tap on the mold to even out the surface and distribute the ingredients.
16Bake for 30 minutes and serve warm.
Discover more recipes from El invitado de invierno

nutritionView more

530Calories
Sodium20%DV480mg
Fat38%DV25g
Protein33%DV17g
Carbs21%DV63g
Fiber28%DV7g

PER SERVING *

Calories530Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat14g70%
Trans Fat
Cholesterol170mg57%
Sodium480mg20%
Potassium870mg25%
Protein17g33%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate63g21%
Dietary Fiber7g28%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Farrah W. 31 May 2015
I love recipes that provide enough dough for me to have some leftover to freeze for another project, or to try the recipe a second time if I flub up the first! I picked out a pie pumpkin to try for this. Pie pumpkins are usually a smaller variety of pumpkin than one you may use to make a Jack-O-Lantern. I slice the pumpkin in half using a serrated knife. I find a heavy ice cream scooper works best to scrape out the stringy parts and seeds. I save my seeds to roast later in the oven on a baking sheet mixed olive oil and salt. The pumpkin tastes good mixed with the potato and cheese.