Pumpkin mince tart with cherry tomatoes

Name: Pumpkin mince tart with cherry tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 Onions; 2 Garlic cloves; 600 g Hokkaido Pumpkin; 2 TABLESPOONS Olive oil; 750 g mixed mince; 2 TABLESPOONS Tomato paste; 1 TEASPOON dried thyme and oregano; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp salt, pepper, sugar; 1 package (450 g) TK-sheet pastry; 250 g cherry tomatoes; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 Onions
2 Garlic cloves
600 g Hokkaido Pumpkin
2 TABLESPOONS Olive oil
750 g mixed mince
2 TABLESPOONS Tomato paste
1 TEASPOON dried thyme and oregano
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp salt, pepper, sugar
1 package (450 g) TK-sheet pastry
250 g cherry tomatoes
7-10 Tbsp Grease
7-10 Tbsp Flour
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the onions and garlic. Wash the pumpkin, quarter it, remove the seeds and cut it into cubes with the skin. Heat oil in a large pan or casserole. Fry the minced meat in it until crumbly.
2
Add onions, garlic and pumpkin and fry for about 5 minutes. Sweat tomato paste and herbs briefly. Pour on chunky tomatoes. Season with salt, pepper and 1 pinch of sugar. Bring everything to the boil and simmer for about 10 minutes.
3
Place puff pastry sheets next to each other on the work surface and allow to thaw at room temperature. Wash and halve the cherry tomatoes. Remove the pan or pot from the heat and fold in the tomatoes. Season to taste with salt and pepper.
4
Let it cool down a little.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a tart mould (approx. 26 cm Ø). Place the dough plates on top of each other and roll out round (approx. 32 cm Ø) on a floured work surface.
6
Lay out the mould with it, press down the edge, cut straight if necessary. Sprinkle the base with breadcrumbs. Spread the chopped mass on top. Bake in a hot oven on the lowest shelf for 30-40 minutes and cover with foil after about 20 minutes if necessary.