In winter it is really difficult to create some culinary highlights. The list of local vegetables minimizes and you need to be really creative to always make something else out of root vegetables and cabbage. Despite the fact that we love spring, when the weekly farmer’s market offers more and more vegetables, we always look forward to winter season. After Pumpkin Tortellini and Pumpkins Rolls, we can’t get enough of pumpkin, especially in combination with vanilla, which is our absolute favorite this winter. “Freunde von Freunden” took a look over our shoulders whilst cooking and recorded the preparation of our pumpkin tart. If you’d like to see where and how we prepare our dishes, you need to take a look at this nice article on their homepage!
Grind buckwheat, millet and almonds into a fine flour. Knead the flour together with the remaining ingredients into a smooth pastry. Wrap it in plastic and let it rest in the fridge for 30 minutes.
In the meantime we can prepare the pumpkin filling and root vegetables. The beetroots and the carrots will be cooked in separate aluminum foil packets in their own juice. Peel the beets and carrots. Quarter them and place them on aluminum foil. Sprinkle with sea salt and pepper, then drizzle with olive oil. Before you seal the foil, season the carrots with star anise and the beetroots with cumin and cinnamon flower (or cinnamon stick/powder).
Slice the pumpkin and place on an oiled baking sheet. Chop the shallots and garlic and spread with vanilla pulp, salt and pepper on the pumpkin slices. Cook the beets and carrots in the aluminum packets for 30-40 minutes at 160°C (test with a thin stick whether it’s done). Scratch out the pumpkin pulp with a spoon. Puree together with the garlic and shallots with a hand blender. Add lemon zest and grated nutmeg and season with salt and pepper.
Roll out the pastry and divide in two parts and shape it into the tart tins (12 cm diameter). Prick the pastry with a fork and then blind-bake it for 10 minutes at 180°C. Remove the peas/lentils and continue to bake for a further 15 minutes.
Peel the carrots, cut them into slices and stew them in olive oil. Clean the mushrooms, cut the shallots into small dices and gently fry them in olive oil. Season everything with salt and pepper.
Now the tart needs to be filled. First add the pumpkin mass. Then spread with mushrooms and carrots. Finish by putting the tart into the oven for 2-5 minutes.
Serve the tart on a bed of wild herbs with the root vegetables on the side. Drizzle the salad with a vinaigrette of lemon juice, olive oil, mustard, honey, salt and pepper.