Pumpkin tart with cream cheese

Name: Pumpkin tart with cream cheese
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 200 g Flour; 100 g cold butter; 4 Eggs (size M); 7-10 Tbsp Salt; 1/2 Hokkaido pumpkin (500-600 g); 1 (approx. 200 g) red pepper; 1 Leek (leek; approx. 250 g); 50 g Bacon; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 g Double cream cream cheese; 100 ml Milk; 1 TABLESPOON Pumpkin seeds to sprinkle; 25–30 g fine-leaved rocket; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 1 (6 l) large freezer bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

200 g Flour
100 g cold butter
4 Eggs (size M)
7-10 Tbsp Salt
1/2 Hokkaido pumpkin (500-600 g)
1 (approx. 200 g) red pepper
1 Leek (leek; approx. 250 g)
50 g Bacon
3 TABLESPOONS Oil
7-10 Tbsp Pepper
150 g Double cream cream cheese
100 ml Milk
1 TABLESPOON Pumpkin seeds to sprinkle
25–30 g fine-leaved rocket
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
1 (6 l) large freezer bag

Directions

1
Knead the flour, butter in pieces, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a tart mould (26 cm Ø) with removable base and dust with flour. Cut open the freezer bag, dust lightly with flour and roll out the dough on top to a round shape (approx. 30 cm Ø). Line the mould with the dough, prick the base of the dough several times with a fork and chill the mould for about 30 minutes
2
Wash pumpkin, remove seeds. Cut the pumpkin into narrow slices. Clean, wash and drain the peppers and leek. Cut the bell pepper into strips, leek into rings
3
Cut the bacon slices into thirds. Heat 1 tablespoon of oil in a large frying pan, crisply drain half of the bacon in it and remove. Add 1 tbsp. oil to the hot fat and fry the pumpkin in it for about 5 minutes, turning it covered. Season with salt and pepper and remove. Put 1 tablespoon of oil in the pan, cover the peppers and leek and fry for 4-5 minutes. Turn/swivel in between and season with salt and pepper. Put the vegetables aside
4
Pre-bake the tart in a preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Mix cream cheese, milk and 3 eggs until smooth. Season with a little salt and pepper. Spread the fried bacon and vegetables on the pre-baked base. Put the rest of the bacon on top and pour over everything evenly. Bake on the lower rack at the same temperature for 35-40 minutes. Sprinkle with pumpkin seeds about 5 minutes before the end of the baking time
5
Clean, wash and drain the rocket well. Leave the finished tart to cool on a cake rack for 5-10 minutes, then remove from the mould and lift onto a plate. Sprinkle with rocket
6
Waiting time approx. 10 minutes