Recipes

Directions

Mix flour and ½ tsp. salt, add curls of butter. Finely crumble using your fingers until no coarse pieces of butter are present any more.

Add vinegar and water, swirl and knead shortly by hand into a smooth dough.

Mould a ball and leave in the fridge for 30-60 minutes.

Preheat the oven to 200°C. Peel the red kuri pumpkin, remove the seeds including the stringy flesh inside and cut the firm flesh (approx. 450 g) into fine slices.

Mix olive oil, honey, salt and pepper in a bowl, add the pumpkin slices and mix well with the marinade. Then, place the slices on a baking tray covered with baking paper and roast for 20 minutes in the preheated oven. Remove from the oven and leave to cool on the baking tray.

Grease the tart mould with butter and roll the cold quiche dough between two layers of baking paper until thin. Line the mould with the dough, stick a fork several times into the dough and cover with a sheet of baking paper. Spread dry pulses or baking beans onto it in order to prevent the dough from rising.

Reduce the oven temperature to 180 °C and prebake the base on the middle shelf for 15 minutes, then remove the baking paper including the pulses and/or baking beans and bake for another 10 minutes. Pull the leaves from the twig of thyme and chop finely. Use a mixer to purée the fresh goat’s cheese and the eggs to a smooth cream. Season to taste with thyme, salt, pepper and a bit of cayenne pepper.

Pour the cream onto the prebaked quiche base, fan out the pumpkin slices onto it.

Reduce the oven temperature to 160 °C and bake the quiche on the middle shelf for about 20 minutes until the cream has set and is slightly brown. Remove the quiche from the oven and allow to cool for some minutes.

Coarsely chop the pistachios and spread them over the quiche before serving.