Use our pumpkin seed spread with carrot and ginger to prepare this dish.
Time to make 80 minutes
Number of servings 4
Hint: Before baking the pastry, it is a good idea to line it with tinfoil and then fill it with dry rice or beans – this way the pastry will not get bulged or deformed and there will be enough space left for the filling.
Combine flour, butter, eggs and salt and knead the dough. Put the dough into the fridge for 30 minutes. Fry each vegetable separately using clarified butter and put them aside. Take the dough out of the fridge, roll it out and place it evenly in the tart dish. Bake 10-15 minutes in 180 °C. Take the par-baked tart out of the oven and smear the pumpkin seed spread (1 packaging) on it evenly. On the spread, place the vegetables. Season with salt, black pepper and thyme. Mix sour cream/yoghurt, eggs and 1 packaging of pumpkin seed spread with carrot and ginger. Pour the mixture onto the vegetables. Place the dish in the oven and bake for approximately 30 minutes in 160 °C.
Pastry: 250 g flour 120 g butter 2 egg yolks 1 pinch salt
Filling: 2 packagings pumpkin seed spread with carrot and ginger 2-3 zucchini 2 tomatoes 1 leek (white part only) 1 bell pepper 2 onionsfresh or dried thyme salt black pepper 250 ml sour cream (18% fat) or Greek yoghurt 2 eggs clarified butter (for frying)