– Preheat the kitchen stove to 180 degrees.
– Peel and core the pumpkin, cut into small cubes.
– Poach the pumpkin in boiling salted water for 5 minutes.
– On a cold, lightly floured work surface, roll out the dough and line a fruit tart pan with it. Prick the bottom several times with a fork.
– Spread the vegetables evenly on the bottom.
– Mix the egg yolks, salt, whipped cream and pepper. If the mixture is too thick, add a little water. Pour the mixture over the vegetables.
– Bake for about 25 minutes. Serve hot with green salad.
* As a variation you can also add a little bit of chopped fried bacon or a few pieces of roast duck.
Our tip: Use bacon with a subtle smoky note!
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