Pumpkin tarte


	Pumpkin tarte

	Dough:

	150 gr. wheat flour 1 tsp baking powder 75 gr. low fat curd 3 tbsp olive oil 3 tbsp milk salt

	Filling:

	500 gr. pumpkin 30 gr. dried tomatoes in oil (approx. 3 tbsp oil) 2 garlic cloves 1 onion 1 fresh red chilli pepper freshly ground black pepper, salt

	3 eggs 150 g thick cream 2 tbsp chopped herbs (thyme, sage, rosemary) 150 gr. Feta cheese 50 gr. black olives

	Preparation:

	Knead dough ingredients, roll into circle and lay in greased baking dish (30 cm diameter), also forming a 2 cm high rim. (My baking dish is only about 24 cm in diameter, and quite deep, so I make a higher rim.)

	Cut pumpkin into pieces something like double matchstick size. Cut drained tomatoes into strips. Sauté diced onion, chopped garlic, chopped chilli and tomato strips for 3 minutes in oil of dried tomatoes. Add pumpkin stripes and sauté for another 5 minutes, add salt and pepper. Let cool.

	Whisk cream and eggs, add herbs.
	Add pumpkin to baking dish, distributing evenly. Pour cream and eggs mixture over pumpkin.
	Top with crumbled Feta cheese and olives.

	Bake in preheated oven at 200° C for approx. 30 minutes.
	Can be eaten both warm or cold.

	Source:
	I suppose this recipe is French, I found it on a Mac computer during a very boring QuarkXpress course.