Login
1.
For the dough, knead butter, flour, egg, white wine vinegar and salt into a smooth dough. Wrap in a beeswax cloth and let rest in the refrigerator for about 1 hour.
2.
Preheat the oven to 220° C.
3.
Remove the seeds from the pumpkin (for honeynut the skin can be eaten) and coarsely grate it.
4.
Finely dice the onions and sauté until translucent. Then mix with the grated pumpkins and the small diced tomatoes. Also fold in the cheese and spread onto the now rolled-out dough.
5.
For the custard, mix the crème fraîche, the herbs and the eggs and pour over the pumpkin mixture.
6.
Bake at 220° C for about 40 minutes.
