Pumpkin Tart

For the pumpkin tart, first prepare the shortcrust pastry according to the basic recipe (or use ready-made shortcrust pastry if you need it quickly).

Preheat the oven to 180 °C hot air. Line a springform pan with baking paper, butter the edges and sprinkle with breadcrumbs.

Wash the pumpkin well, remove the seeds and cut into small cubes (about 1 cm thick). From the chili pepper also remove the seeds, chop chili finely. Finely dice the feta cheese.

Mix whipped cream with eggs and crème fraîche and season well with spices. Add the feta cheese and stir well again.

Roll out the shortcrust pastry thinly and place it in the mold. The edge should be covered all the way to the top. Prick often with a fork and pre-bake for 3-4 minutes.

Put the pumpkin cubes in the mold and pour the egg mixture over them.

Bake the pumpkin tart for about 30-40 minutes.

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