Pumpkin Crostata

Name: Pumpkin Crostata
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g Flour; 150 g Butter; 7-10 Tbsp Salt; 2 TEASPOONS White wine vinegar; 1 (approx. 700 g) Small Hokkaido pumpkin; 300 g Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp dried chili flakes; 7-10 Tbsp Cumin; 7-10 Tbsp ground cilantro; 200 g creamy sheep's cheese; 30 g Pumpkin seeds; 1-2 TABLESPOONS demerara sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g Flour
150 g Butter
7-10 Tbsp Salt
2 TEASPOONS White wine vinegar
1 (approx. 700 g) Small Hokkaido pumpkin
300 g Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp dried chili flakes
7-10 Tbsp Cumin
7-10 Tbsp ground cilantro
200 g creamy sheep's cheese
30 g Pumpkin seeds
1-2 TABLESPOONS demerara sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead flour, butter, 1 teaspoon salt, vinegar and 75-100 ml water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and put it in the fridge for about 30 minutes
2
Wash pumpkin, remove stalk. Halve pumpkin, spoon out seeds. Cut the flesh into thin slices (about 0.5 mm thin). Season crème fraîche with salt, pepper, chili flakes, cumin and coriander
3
Roll out the dough very thinly (approx. 43 x 45 cm) on a floured work surface, place on a greased baking tray and prick several times with a fork. Spread crème fraîche on top, leaving a rim of approx. 4 cm free. First spread pumpkin slices, then cheese on top and sprinkle with pumpkin seeds. Season with salt and pepper and sprinkle with brown sugar. Fold the protruding edges of the dough over the topping. Bake crostata on the middle shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes until golden brown. Serve hot or lukewarm
4
Waiting time approx. 10 minutes