Cheese Pumpkin Tartlets
Place flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and place around the well. Add egg to the well and chop all ingredients with knife until crumbly. With your hands, quickly knead into a smooth dough. Add a little cold water or flour, if needed. Shape dough into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Peel onion and cut into thin rings. Heat oil in a pan and saute onion until soft, remove from pan. Cut pumpkin pulp into 1 cm (approximately 1/2 inch) cubes, saute in the same pan for 4-5 minutes, set aside and let cool. Peel garlic and chop very finely. Cut cheese into 5 mm (approximately 1/5 inch) pieces. Combine cream with Gorgonzola and puree. Whisk eggs, season with salt, pepper and nutmeg, add to puree. Combine garlic with pumpkin and cheese cubes.
Roll out dough into circles and line tartlet molds with it, making an edge all around. Spread pumpkin mixture in it, cover with egg mixture and top with onion. Bake in preheated oven at 180°C (approximately 350°F) for about 25-30 minutes or until golden brown.
Sprinkle tarts with thyme, serve warm or cooled, as desired.