- Pumpkin and Goat Cheese Tart Recipe
- The preparation is cheap, easy and quick
The recipe for pumpkin and cheese tart is an excellent food as an aperitif, it also goes for breakfast, and is also easy, in a mixed salad, as a summer meal.
Pumpkin and Goat Cheese Tart Recipe Recipe:
- 350 grams of zucchini, ie 2 small zucchini, with a diameter of 5-6 cm each (I use 1 zucchini and 1 zucchini)
- 250 grams of flour
- 175 grams of cottage cheese
- 100 grams of cold butter
- 2 egg yolks
- 20 grams of sour cream
- 4 tablespoons of olive oil
- 1-2 cloves of garlic
- salt and pepper
Wash the pumpkin well and dry. Being young and raw, no need to cut. However, it is cut well.
Flour, 75 grams of crumbled goat cheese, cold butter cut into cubes, freshly ground pepper to taste – put in a bowl. Work with the robot until the composition has a granular appearance, like sand with large grains. If you don’t have a food processor, add the butter and cheese to the flour using two forks. Do not work with your hands because this dough – very soft, however – does not have any type of commercial (which makes it better) if the fat melts into powder corn, it will not rise and it will not have it. the right texture.
In a large bowl, beat the egg yolks with 2 tablespoons of very cold water. It is slowly poured over the ingredients in the bowl, while it is connected to the robot at low speed. It can also be mixed with hands that have been soaked in cold water and washed thoroughly. Add 1 tablespoon of cold water one at a time, not more than needed to wrap the dough. Gather the dough for the tart into a ball wrapped in foil and put in the refrigerator for 1 hour.
When the dough’s resting time is up, sprinkle the work surface with flour. With a rolling pin, roll the dough into a 4-5 mm sheet. thickness. It is arranged on a tray. Prick the whole surface with a fork and cut it into as many 8 slices as possible. Turn off the oven and set it to 180 degrees. When the oven is hot, put the tray with the flour for the tart in the refrigerator.
As soon as the oven is hot, make the bottom for the pumpkin tart for 10 minutes. At this time, remove the zucchini slices from the bowl, drain the liquid well with a strainer and put them on a paper towel that absorbs water to thoroughly clean the water. Mince the cloves of garlic. Mix the remaining 100 grams of cheese well with the cream, adding toppings as you like.
After 10 minutes, the dough should have a nice golden color. Goat cheese is placed on top of the tart.
Arrange the zucchini slices on top of the goat cheese, in a concentric circle, and sprinkle with half of the olive oil mixed with garlic and hot pepper. Put the zucchini tart in the oven again and cook it for another 15-20 minutes, until the brown part starts to appear on the top of the zucchini.
Leave the pumpkin tart to cool and it is good to taste. It can be served both hot and cold. The skin is very good, not hard and tasty, and the salty goat cheese complements the sweet zucchini very well.
Also read the rice and zucchini salad recipe. The food is delicious and simple