Herb tart with pumpkin and hazelnuts
Preparation time: 25 min.
Created on: 29.09.2016
Last changes: 15.02.2018
- To make the dough, put the flour, butter, egg and a little salt into the blender jug and work the mixture into a smooth dough using the knead button. Shape the dough into a ball, wrap in cling film and leave to cool for 1 hour.
- Put the hazelnuts into the blender jug and chop roughly using the turbo button. Remove them and clean out the blender jug thoroughly. Wash, de-seed and cut the pumpkin into rough quarters. Peel the onion and cut it into quarters. Chop the pumpkin and onion in the blender jug for 8 seconds/turbo button. Push the mixture down using a spatula, add 1 tablespoon of oil and fry all over for 5 minutes/roast button. Now transfer the mixture to a bowl. Clean out the blender jug thoroughly. Wash and dry the basil and chervil. Shred the chervil roughly and add to the vegetable mixture. Tear off the basil leaves and mix with the milk and cream in the blender jug for 15 seconds/speed setting 8 until smooth. Add the eggs, salt and pepper to the basil cream and stir in for 10 seconds/speed setting 5. Add the basil-and-egg mixture to the vegetables and mix well with a wooden spoon.
- Pre-heat the oven to 200 °C. Sprinkle a little flour onto the worktop, roll out the dough until it is thin, place in a tart tin and form an edge around the outside. Press down on the pastry and prick the base several times with a fork. Spoon the vegetable mixture into the pastry case, smooth it out and sprinkle with the chopped hazelnuts. Bake the tart in the oven for approx. 35 minutes and serve immediately.
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