Goat's Cheese and Pumpkin Tarts
6,9 / 10
ready in 2 h. 45 min.
Sieve the flour into a bowl and make a well in the centre. Cut the butter into small flakes and put into the well with the salt, eggs and 2 tbsp water. Quickly combine to a dough, shape into ball, wrap in clingfilm and chill in the refrigerator for about 2 hours.
Wash and halve the squash, scrape out the seeds, peel and cut the flesh into approximately 1.5 cm dice.
Cut the cheese into approximately 0.5 cm dice and mix with the squash.
Divide the pastry into two halves and roll out each half to a large square or rectangle. Cut the pastry into 14-18 squares altogether (each measuring approximately 14x14 cm). Put a little of the pumpkin and cheese mixture in the middle of each square and season with pepper. Turn up the corners of each square and press the sides together where they meet (for about a third of their length). Bake in a preheated oven (180°C) for about 30 minutes. Serve hot or cold.