Pumpkin Crostata

Name: Pumpkin Crostata
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g + some flour; 150 g + some cold butter; 7-10 Tbsp salt, pepper; 2 TEASPOONS White wine vinegar; 1 (approx. 700 g) Small Hokkaido pumpkin; 300 g Fresh cream; 7-10 Tbsp dried chili flakes; 7-10 Tbsp ground cumin; 7-10 Tbsp ground cilantro; 200 g creamy sheep's cheese; 4 TABLESPOONS Pumpkin seeds; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g + some flour
150 g + some cold butter
7-10 Tbsp salt, pepper
2 TEASPOONS White wine vinegar
1 (approx. 700 g) Small Hokkaido pumpkin
300 g Fresh cream
7-10 Tbsp dried chili flakes
7-10 Tbsp ground cumin
7-10 Tbsp ground cilantro
200 g creamy sheep's cheese
4 TABLESPOONS Pumpkin seeds
7-10 Tbsp Cling film

Directions

1
Knead 400 g flour, 150 g butter in pieces, 1 teaspoon salt, vinegar and 75-100 ml ice-cold water first with the dough hooks of the mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes.
2
Clean, wash and halve the pumpkin. Remove seeds with a tablespoon. Cut the flesh with the skin into thin slices (approx. 1⁄2 cm). Crème fraîche with salt, pepper, approx. 1⁄4 TL chili flakes, 1 pinch each of cumin and coriander.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
4
Grease a baking tray (approx. 35 x 40 cm). Roll out the dough on the tray and prick it more often with a fork. Spread the chilli-crème-fraîche on top, leaving a 2-3 cm wide rim.
5
First spread pumpkin, then feta cheese on top and sprinkle with pumpkin seeds. Season with salt and pepper. Fold 2-3 cm of dough all around the inside as a rim over the topping. Bake in the oven for 30-40 minutes until golden brown.