Pumpkin Pie with Carrot and Goat Cheese

Ingredients for the dough:

• 230 g flour
• ½ tsp salt
• 25 g poppy seeds
• 110 g cold butter, cut into small cubes
• 4-5 tablespoons milk

Ingredients for the filling:

• 500 g pumpkin flesh (clean weight) into 2cm cubes
• 2 tablespoons olive oil
• 1 tsp mustard seeds
• 180 g coarsely grated carrot
• 35 g granulated sugar
• 2 tablespoons white wine vinegar
• 50 ml orange juice
• 30 g melted butter
• 1 egg yolk
• 120 ml cream
• 20 g chives, finely cut
• 40 g Parmesan cheese, freshly grated
• 150 g soft goat cheese
• Salt and black pepper

Preparation:

1. Start with the dough. Sift the flour into a mixing bowl and add salt and poppy seeds. Rub with fingertips the butter into the flour until it looks like coarse crumbs. Pour the milk and stir until a dough is created. Mix no more. Press the dough in plastic wrap and place in the fridge for a few hours.

2. Preheat oven to 170 ° C. Mix the diced pumpkin with 1 tablespoon olive oil and some salt and pepper. Put them in a roasting pan and leave them in the oven for 15 minutes until al dente be. Take them out and let them cool.

3. Meanwhile, heat the remaining oil over in a large frying pan and add the mustard seeds far. Fry the seeds until they burst, add the grated carrot and cook them regularly stir 10 minutes smother. Stir in the sugar, white wine vinegar and orange juice by the root, bring to the boil and turn the heat to low. Let the root 20-25 min simmer, stirring occasionally until almost all the liquid has reduced. Remove the pan from the heat and let cool relish. (Test here, this is so delicious!)

4. Grease a mold of 24 diameter with loose soil or a quiche form (in the recipe are 6 small molds of 10 cm used) lightly with the melted butter. Roll out the dough on a floured work to a round piece of 3-4 mm thickness. Put the cloth in the form and press the cloth firmly against the sides of the shape, cut off the excess dough. Set the shape for at least 30 minutes in the refrigerator. Cover the dough with a piece of baking paper and place a support fill. Bake the base for 15 min in an oven at 170 ° C blind. Remove the support and place the filling form another 5-10 minutes in the oven until the pastry is golden brown. Allow to cool. (I did everything a little longer in the oven, because I've made a big cake).

5. Turn the oven to 180 ° C. Beat in a large bowl the egg yolk with the cream to soft peaks and whisk in the chives, grated Parmesan cheese, a pinch of salt and freshly ground black pepper generously, put in the fridge.

6. Divide the carrot relish evenly over the bottom. Divide the roasted pumpkin out and crumble the goat cheese on top. Place on a baking sheet and spoon the cream filling on the cake, fill almost to the edge.

7. Slide the tray into the oven and bake for 8-10 minutes until the filling is firm and the top is golden brown (because I've made a big cake he had longer in the oven, about 20 minutes). Serve the cake at room temperature, certainly not piping hot.

Source: "The Cookbook" Yotam Ottolenghi

Read before you start the recipe carefully, because this cake requires some preparation, it is not difficult, but it is not a cake you briefly after your work is. Another recipe from Ottolenghi that very worthwhile.