Pumpkin and polenta tart with goat's cheese

Pumpkin and polenta tart with goat's cheese

My Organic Alnatura Recipes
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Preparation time
60min
Oven time
45min
Serving(s)
4

Source: Alnatura, photographer: Oliver Brachat

For this recipe you need the basic recipe for:

Squash soup

Ingredients

for 1 tart/quiche dish ø 26 cm
3
sprigs of rosemary
600
ml Alnatura yeast-free vegetable stock
Sea salt
200
g polenta
1
egg yolk
3
3 eggs (size L)
40
g Parmigiano Reggiano, grated
4
tbsp sweet cream butter
150
g natural goat's cream cheese
1
small Hokkaido pumpkin (approx. 1 kg)
1
small bunch of flat leaf parsley
200
ml pumpkin soup made using the basic recipe
Sea salt
Black pepper
Nutmeg

To make the polenta base, pluck off the rosemary leaves and chop finely. Prepare the vegetable stock according to the instructions on the pack and bring to the boil with 1/2 tsp salt and 1 tbsp of the chopped rosemary, add the polenta, remove from the heat and leave to swell for 10 minutes.

Leave the polenta to cool slightly, then knead with the egg yolk and Parmesan. Grease the tart/quiche dish with about 1 tbsp butter and press the polenta down firmly into the base. Spread little pieces of goat's cheese over the base. Chill.

In the meantime, make the filling. Wash, halve and de-seed the pumpkin and cut into chunks about 1 cm square. Fry the pumpkin pieces in a pan with about 2-3 tbsp butter, then spread over the polenta base. Sprinkle over the rest of the rosemary.

Pre-heat the oven to 180 °C top/bottom heat (about 160 °C in a fan oven).

Chop the parsley. Then mix in a bowl with the eggs and pumpkin soup, season generously with salt, pepper and nutmeg and pour over the quiche.

Bake the quiche in the oven for about 45 minutes.


Tip

It is easier to chop the pumpkin if you heat it in the oven for about 10 mins at approx. 200 °C. Then leave it to cool a little, because the pumpkin will be very hot.

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