PUMPKIN TART WITH TEMPEH

Dough:

• 250 g flour
• 125 g cold butter
• 4–5 tbsp cold water
• 1/2 tsp salt

Filling:

• 500 g Hokkaido pumpkin
• 200 g tempeh
• 200 g brown mushrooms
• 1 small onion
• 150 g crème fraîche
• 2 tbsp cornflour
• 1 tsp fresh thyme
• 1 pinch of nutmeg
• Rapeseed oil
• Salt and pepper

1. Prepare the dough: Mix the flour and salt. Add the cold butter in small pieces and work it in quickly with your hands. Gradually add the cold water and knead everything into a smooth dough. Shape the dough into a flat ball and leave to rest in the fridge for about 20 minutes.
2. Prepare the pumpkin filling: Wash the Hokkaido pumpkin, remove the seeds and cut into small cubes. Cook in a little water for about 10–12 minutes until soft. Then drain well and purée. Stir in the crème fraîche, cornflour, nutmeg and half the thyme. Season to taste with salt and pepper.
3. Fry the tempeh and mushrooms: Cut the tempeh into bite-sized pieces. Heat enough rapeseed oil in a frying pan and fry the tempeh until golden brown all over. Remove from the pan. Finely dice the onion, slice the mushrooms and fry both vigorously in the same pan.
4. Assemble the tart: Preheat the oven to 190 °C (top and bottom heat). Roll out the pastry and line a greased tart tin with it. Prick the base several times with a fork. Spread the pumpkin cream evenly over the top. Arrange the mushrooms and tempeh on top.
5. Baking: Bake the tart for about 30–35 minutes, until the edges are golden brown and the pumpkin filling has set. Sprinkle with the remaining thyme, leave to cool briefly and serve warm.