Spicy pumpkin pie with bacon and dill-crème-fraîche

Name: Spicy pumpkin pie with bacon and dill-crème-fraîche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Wheat flour Type 550; 100 g Whole-wheat groats; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 100 g Lard; 5 Eggs (size M); 2 TABLESPOONS Fruit vinegar; 600 g pumpkin flesh (gross approx. 1 kg); 1 big onion; 50 g streaky smoked bacon; 250 g Fresh cream; 50 g Whipped cream; 1 Mesp. ground cinnamon, cloves and ginger; 7-10 Tbsp Pepper; 3-4 Stem(s) Dill; 6 discs Bacon/ breakfast bacon; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Wheat flour Type 550
100 g Whole-wheat groats
7-10 Tbsp Salt
1/2 TEASPOON Sugar
100 g Lard
5 Eggs (size M)
2 TABLESPOONS Fruit vinegar
600 g pumpkin flesh (gross approx. 1 kg)
1 big onion
50 g streaky smoked bacon
250 g Fresh cream
50 g Whipped cream
1 Mesp. ground cinnamon, cloves and ginger
7-10 Tbsp Pepper
3-4 Stem(s) Dill
6 discs Bacon/ breakfast bacon
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Mix flour, grist, 1/2 teaspoon salt and sugar. Add lard, 1 egg, vinegar and 2 tablespoons of water and knead everything into a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. Meanwhile, dice the pumpkin and cook in 1/8 litre salted water for 8-10 minutes until soft. Pour onto a sieve and drain well. Peel and finely dice the onion.
2
Cut the bacon into fine cubes as well and let it crisp in a pan. Finally, add the onions and fry briefly. Put 12 pumpkin cubes aside for garnishing and mix the rest with the bacon. Mix 150 g crème fraîche, cream, remaining eggs, cinnamon, cloves, ginger, some salt and pepper. Roll out the short pastry on a floured work surface to a circle (32-33 cm Ø) and line a greased tart tin (approx. 28 cm Ø) sprinkled with breadcrumbs. Prick the pastry base several times with a fork and spread the pumpkin-bacon filling on top. Pour the icing evenly over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. In the meantime, wash the dill, dab dry and cut finely, except for a little garnish. Mix dill and remaining crème fraîche. Cut bacon slices in half and leave them crisp in a pan without fat. Lift the finished pumpkin pie out of the pan, cut into 12 pieces and cover each piece with some bacon, crème fraiche and pumpkin.
3
Pour the icing evenly over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. In the meantime, wash the dill, dab dry and cut finely, except for a little garnish. Mix dill and remaining crème fraîche. Cut bacon slices in half and leave them crisp in a pan without fat. Lift the finished pumpkin pie out of the pan, cut into 12 pieces and cover each piece with some bacon, crème fraiche and pumpkin. Serve garnished with dill. Makes about 12 pieces