Pumpkin Tart

(*) Honeycomb tray or pie dish of about 28 cm ø.

Mix the flour and salt. Add the butter in flakes. Grate between fingers until crumbly. Mix egg and water, add and quickly combine the whole to form a smooth dough. Wrap in plastic wrap and refrigerate for at least half an hour.

Sauté onions and garlic in olive oil, turning, for five minutes until soft. Then add the pumpkin. Season with salt and pepper. Sauté until the vegetables are almost soft.

Important: The pumpkin pieces must not fall apart! When the pumpkin cubes have drawn water, pour off into a sieve and drain.

Fry the strips of bacon in their own fat until crispy. Drain on kitchen roll. Mix with the pumpkin vegetables.

Roll out the dough a little larger than the form. Spread the dish with it. Prick the bottom with a fork regularly. Spread the pumpkin vegetables evenly on top.

Remove the stones from the olives and cut them into strips. Spread evenly over the pumpkin vegetables.

Meanwhile, bake the tart in the oven heated to 180 °C on the lowest rack for twenty-five minutes.

In the meantime, mix eggs, milk and sour cream. Pluck the thyme leaves from the twigs and add them. Season the glaze with salt and pepper. After twenty-five minutes of baking, spread evenly over the tart. Bake this for another twenty to twenty-five min.

Our tip: Use bacon with a subtle smoky note!

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