- For the shortcrust
- 200 grams Pastry flour
- 1 pinch Salt
- 80 grams Butter (softened)
- 75 grams nonfat Yogurt (0.1% fat)
- Fat (for the pan)
- For the filling
- 1 kilogram Hokkaido pumpkins (or other winter squash)
- 400 grams Carrots
- 40 grams Margarine (or butter)
- freshly ground pepper
- 2 sprigs fresh Mint or 1 teaspoon dried mint)
- 200 grams Sour cream
- 2 tablespoons Milk
- 2 Egg yolks
- 40 grams Pine nuts
For the shortcrust, mix flour with salt. Cut butter into pieces and stir in with the yogurt. Knead to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
For the filling, peel the pumpkin and remove strings and seeds. Grate the pumpkin flesh coarsely. Peel carrot and grate well. Heat butter or margarine in a skillet and sauté vegetables for 5 to 7 minutes. Add 3 to 4 tablespoons water. Place vegetables in a bowl. Season with salt and pepper. Let cool.
Rinse mint and coarsely chop the leaves. Add to sour cream, milk and egg yolks and mix well. Preheat the oven to 200°C (approximately 400°F) . Roll out the dough on lightly floured surface slightly larger than a 26 cm (approximately 10-inch) diameter springform pan. Grease the pan and line with the dough, forming a 2 cm (approximately 3/4-inch) high side. Prick the dough several times with a fork. Bake the crust for 15 to 20 minutes.
Place the vegetables in the crust and pour in the sour cream mixture. Sprinkle pine nuts over it. Bake for about 25 to 35 minutes. Cover pan with parchment paper or aluminum foil if crust is getting too brown.