Pumpkin tart

Name: Pumpkin tart
Ingredients: 250 g plain flour; 1/2 teaspoon salt; 100 g cold butter; 1 egg; 2 tablespoons cold water; 300 g chicken breast; 2 tablespoons oil; 1/4 teaspoon salt for the meat; 1/4 teaspoon pepper for the meat; 3 spring onions (45 g); 2 garlic cloves; 3 strips pickled red pepper; 1 zucchini (300 g); 250 g sour cream; 1 egg; 250 g sheep’s cheese; 50 g sheep’s cheese; 1/4 teaspoon salt for the filling; 1/4 teaspoon pepper for the filling; 1/8 teaspoon ground nutmeg

Appetizers - Pumpkin tart by Clarisa G. - Recipia

Pumpkin tart is a savory tart with zucchini, chicken and sheep’s cheese, with a tender crust and a filling set with sour cream and egg. The spring onions, garlic and pickled red pepper go in with the meat, while the layer of zucchini stays visible. I slice it once the filling has set and no longer wobbles. Preparation: 35 minutes. Cooking: 63 minutes. Resting: 30 minutes. Total time: 128 minutes. Servings: 6. Approximately 670 kcal and 30 g protein per serving.

Ingredients

For the pastry

250 g plain flour
1/2 teaspoon salt
100 g cold butter
1 egg
2 tablespoons cold water

For the filling

300 g chicken breast
2 tablespoons oil
1/4 teaspoon salt for the meat
1/4 teaspoon pepper for the meat
3 spring onions (45 g)
2 garlic cloves
3 strips pickled red pepper
1 zucchini (300 g)
250 g sour cream
1 egg
250 g sheep’s cheese
50 g sheep’s cheese
1/4 teaspoon salt for the filling
1/4 teaspoon pepper for the filling
1/8 teaspoon ground nutmeg

Preparation

1. Mix the flour with the salt for the pastry and the cold butter, cut into pieces. Add the egg and cold water, knead until the dough comes together, wrap it and chill for 30 minutes. 2. Pat the chicken breast dry with paper towels and cut it into strips. Heat the oil in a frying pan, add the chicken, the salt and pepper for the meat, and cook for 6-8 minutes, until lightly browned. Remove it from the pan. 3. In the same pan, in the remaining oil, cook the sliced spring onions, chopped garlic and sliced pickled red pepper for 4-5 minutes. Return the chicken to the pan and cook for 2 more minutes. 4. Heat the oven to 180°C. Roll out the pastry in a 26 cm round tart tin, covering the base and sides, then prick it with a fork. Bake for 10 minutes. 5. Peel the zucchini and cut it into thin rounds. Mix the sour cream with the egg, 250 g of sheep’s cheese, the salt, pepper and nutmeg for the filling. 6. Remove the tin from the oven and arrange the zucchini rounds over the pastry. Add the meat and vegetables on top, pour over the sour cream mixture and sprinkle with the reserved 50 g of cheese. 7. Bake the tart for 38 minutes at 180°C, until browned on top and the filling has set.

Notes

A green salad with vinegar is all it needs on the side, without another creamy sauce. Let the tart cool before covering it; it keeps in the fridge for up to 3 days. The pastry can be kept chilled until the next day, well wrapped, then rolled out after softening a little at room temperature. Choose a firm zucchini of a moderate size; large ones often have more noticeable seeds and contain more water. If the rounds are wet after peeling, pat them dry before arranging them so they don’t release liquid into the tart. Sheep’s cheese varies a lot in saltiness, so taste the mixture before adding any more salt. The 26 cm tin keeps the filling in a layer that bakes evenly. You can replace the sheep’s cheese with 300 g of cow’s milk telemea, but add the salt gradually; the flour contains gluten, and the tart also contains dairy and eggs.