Pumpkin Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 962 cal. | (46 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 363 μg | (121 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the pastry
- 450 grams Pastry flour
- 1 packet Dry yeast (about 7 grams)
- 1 tsp salt
- 1 tsp sugar
- Pastry flour (for work surface)
Preparation steps
For the pastry: mix flour with yeast, salt and sugar and about 225 ml of lukewarm water (approximately 1 cup) and knead into a medium-firm pastry which leaves the sides of the bowl. Cover and let rise for about 30 minutes in a warm place.
Roll out pastry on a floured surface into 6-8 thin circles (depending on desired size) and arrange on a lined with parchment paper baking sheet.
For the topping: rinse pumpkin and cut into thin slices. Peel onions and cut into thin wedges. Rinse thyme, shake dry, pluck off leaves and chop finely. Whisk sour cream with egg yolk and thyme until smooth, season with salt and pepper. Spread onto pastry circles, top with pumpkin and onions and sprinkle with crumbled feta. Bake in preheated oven at 240°C (approximately 475°F) for about 10- 15 minutes or until gloden brown. Remove from oven and serve.
