For the shortcrust pastry:
250 g flour
125 g butter
Salt and finely chopped herbs (rosemary and thyme)
Dried beans for blind baking
For the filling:
300 g pumpkin, cooked until soft in salted water with
1/2 tsp. turmeric
100 g pumpkin, cut into in small dice
50 g shallots or onions
1-2 cloves of garlic
2 tbsp. orange marmalade
1 tbsp. olive oil
75 g cream cheese
1 tsp. salt, and freshly ground pepper
1. Shortcrust pastry:
Preheat the oven to 200° (top/bottom heat). Line a flan tin or pie dish with baking paper. Combine the flour, butter, egg, salt and herbs to form a dough, and roll it out. To prevent sticking, the easiest way is to roll it between two sheets of baking paper. Place in the pie dish, cover with another sheet of baking paper, add the dried beans and bake blind for about 25 minutes at 180 degrees (top/bottom heat). Remove the paper and beans and allow the pastry to cool. It should be firm, i.e. done, but should not have started to turn brown.
Wash the pumpkin (Hokkaido is a good choice, since it is such a lovely orange colour), deseed it and cut 100 g into small dice (approx. 0.5cm). Roughly chop another 300 g of the pumpkin and cook until soft in salted water to which you have added 1/2 teaspoon turmeric. If you don’t have or don’t like turmeric, you can leave it out. Peel and finely chop the shallots/onions and garlic. Heat the olive oil in a frying pan and first fry the pumpkin dice until crisp on all sides, then add the shallots and garlic, season with salt and pepper and fry. Don’t let the contents of the pan burn, but make sure everything is well done. Drain and mash the boiled pumpkin, allow to cool and then stir in the cream cheese, marmalade and eggs. Season well with salt and pepper (and a little chilli for a bit of extra heat, if you like).
Mix in the fried pumpkin and spread over the pastry case. Bake again at 200° for 30 minutes (top/bottom heat), and cover after 15 minutes if it looks as though the edges might burn.