Ingredients
●
Puff pastry
450 g
homemade or store-bought
●
Pumpkin
2 kg
quantity is approximate, I took a little whole pumpkin.
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Step by step
Step 1
It is very important to choose a good pumpkin. Lately I prefer to take this kind of pumpkin, it has very few seeds, only in that bulging part down.
Step 2
The pumpkin is washed, peeled and pitted, portioned and grated.
Step 3
Put the pumpkin, half a cup of water, 1 cup of sugar and cinnamon in a pot / pan if you like. Put on medium heat, stir from time to time.
Step 4
Leave it on the fire until the pumpkin softens well. Taste the sugar, if you like it sweeter, add a little more. Allow to cool.
Step 5
Grease a round tart tray with oil, here I used the pizza one.
Unpack the puff pastry (thawed).
Step 6
Put the puff pastry in the tray, cut the edges that are extra.
Be careful, the dough must not be spread with a rolling pin, it is left as it is in the package.
Step 7
Spread the pumpkin composition over the dough, as long as it covers it well. If you have pumpkin left, you can make the strudels with the other half of the puff pastry, or put it in a bag in the freezer, for another tart.
Step 8
From the leftovers after arranging the dough in the pan, cut thin strips of 6-7 mm.
Step 9
Arrange the strips over the pumpkin in this way.
Step 10
Grease the tart with egg yolk, before putting it in the oven.
Step 11
Leave the tart in the oven for 40-50 minutes, until it browns well on top.
Step 12
Before serving, you can sprinkle it with powdered sugar. Cut into slices and eat with great appetite :)!
Quantity:
700 g
(8 servings)
Prep time:
40 min
Difficulty:
easy
Ready in:
30 min
Publish date:
