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Ingredients
Pumpkin Tart with Spinach and Tomatoes
- Ingredients
- 250 grams Pumpkin (such as butternut)
- 2 Tomatoes
- 1 garlic clove
- 100 grams Spinach
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 200 grams Puff pastry dough
- 150 grams Crème fraiche
- 1 egg yolk
- 2 Tbsps freshly cut Basil
- 50 grams grated Goat cheese
Peel pumpkin, remove seeds and fibers, cut into cubes. Rinse tomatoes, quarter, remove seeds and stems, dice into small pieces. Peel garlic and chop finely. Rinse and spin dry spinach. Heat oil in a pan and saute spinach and garlic for a few minutes. Season with salt, pepper and nutmeg, remove from heat.
Roll out puff pastry to a rectangle (about 25 x 12 cm) (approximately 10 x 5 inches) and place on a lined with parchment paper baking sheet. Combine crème fraîche with egg yolk and add basil, season with salt and pepper. Spread creme fraiche mixture onto dough, leaving narrow margin all around. Top with spinach, tomatoes, pumpkin and sprinkle with cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown. Remove from oven and serve hot or cool.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |