Pumpkin Tart
Ingredients:
(serves 6)
approximately 800g
pumpkin
300g flour
250g butter
250ml milk
2 tablespoons of water
1 onion
1 egg, salt and cream
Mix the flour with half
of the butter, that has been left to soften at room temperature, the
salt and the milk. Stir well to blend the ingredients, then scoop the
mixture into a ball and let it stand for 30 minutes. Take the dough
again, roll it out briefly with a rolling pin, rub with a knob of
butter, fold it onto itself and leave to rest for another half an
hour. When this time is up, roll out the pastry and line a baking tin
that has been well-greased with butter. Peel the pumpkin, scoop out
the seeds and stringy parts, grate it onto a tea towel and squeeze
out the excess water. Heat up a knob of butter with 2 spoonfuls of
water in a pan and add a thinly sliced onion, let it soften. Add the
pumpkin, season with salt and pepper. Let it cook for about ten
minutes, then drain it and pour the mixture over the pastry. Brush
with a beaten egg and put it to cook for 30 minutes in a preheated
oven at 180°F/350°F. Before serving, pour over some cream that has
been previously warmed up.