Pumpkin ricotta quiche with salmon tartare

Name: Pumpkin ricotta quiche with salmon tartare
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 300 g Flour; 7-10 Tbsp Sea salt; 2 TABLESPOONS Peanut oil; 3 Eggs (Gr. M); 150 g cold butter; 500 g Nutmeg pumpkin; 1 knife tip ground star anise, pimento, coriander seeds and cloves; 7-10 Tbsp Cane sugar; 2-3 TABLESPOONS Olive oil; 50 g Parmesan (piece); 200 g creamy ricotta; 125 g Whipped cream; 7-10 Tbsp butter and flour; 7-10 Tbsp for the mould; 500 g Salmon fillet without skin; 1 TABLESPOON Olive oil; 7-10 Tbsp grated rind of; 2 Limes; 7-10 Tbsp ground coriander seeds, sea salt, pepper; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper; 1 TEASPOON Dijon mustard; 4 TABLESPOONS Olive oil; 100 g Whipped cream; 5 TABLESPOONS ripened cream; 200 g Leaf salad mix

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

300 g Flour
7-10 Tbsp Sea salt
2 TABLESPOONS Peanut oil
3 Eggs (Gr. M)
150 g cold butter
500 g Nutmeg pumpkin
1 knife tip ground star anise, pimento, coriander seeds and cloves
7-10 Tbsp Cane sugar
2-3 TABLESPOONS Olive oil
50 g Parmesan (piece)
200 g creamy ricotta
125 g Whipped cream
7-10 Tbsp butter and flour
7-10 Tbsp for the mould
500 g Salmon fillet without skin
1 TABLESPOON Olive oil
7-10 Tbsp grated rind of
2 Limes
7-10 Tbsp ground coriander seeds, sea salt, pepper
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper
1 TEASPOON Dijon mustard
4 TABLESPOONS Olive oil
100 g Whipped cream
5 TABLESPOONS ripened cream
200 g Leaf salad mix

Directions

1
For the dough mix flour, 1 teaspoon salt, oil, 1 egg and 4 tablespoons cold water. Cut butter into pieces, add and work everything into a smooth short pastry as quickly as possible. Wrap in foil and chill for about 1 hour
2
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: level 3). Halve pumpkin, remove seeds, peel and cut into thin slices. Mix with the spices, about 1 teaspoon salt and 1 pinch of sugar. Sprinkle with oil and cook in the oven for about 20 minutes until the pumpkin is soft
3
Grate parmesan. Mix 2 eggs, parmesan, ricotta and cream. Season with salt and pepper. Grease a quiche tin (approx. 30 cm Ø) with butter and dust with flour. Roll out the dough round (approx. 34 cm Ø) thinly and put it into the form, press it on the edge
4
Fill the ricotta mixture into the middle of the mould and spread evenly. Cooked pumpkin with distribute on it. Bake in the oven at the same temperature on the lowest shelf for about 30 minutes until golden brown
5
In the meantime, dice the salmon for the tartar. Mix with olive oil and lime zest. Season with coriander, salt and pepper
6
For the dressing, mix vinegar, salt, pepper and mustard, fold in oil. Stir in cream and sour cream. Wash the salad, spin dry and mix with the dressing. Cut quiche into pieces and serve with salmon tartare and marinated salad
7
Preparation time approx. 1 1/2 hours + waiting time