Time for a Lunch Break!
This autumn, Lea Brumsack from the Culinary Misfits in Berlin has conjured up a hearty vegetable tart with Hokkaido pumpkin and potatoes, that is delicious, nutritious and filling.
The caterer Culinary Misfits rescue vegetables that don't meet the standards of large supermarkets. They use them to conjure up delicious culinary creations like the Pumpkin and potato on spelt pastry with sour cream, pumpkin seeds and herbs. This healthy dish can be eaten warm or cold and goes well with a salad or raw vegetables.
Ingredients for spelt dough
- 150 g spelt flour (type 630)
- pinch of salt
- 50 ml olive oil
- 50 ml cold water
Line a small springform baking tin or tart tin with baking paper or brush with oil.
Combine the dry ingredients for the spelt dough. First add the oil, then the water, kneading the mixture with your hands until it becomes a smooth, firm dough. Roll out the dough with a bit of flour and then press it into the tin and up around the sides, about two fingers high.
Chill in the fridge while the oven preheats to 200 degrees Celsius.
Ingredients for the filling
- 200 g pumpkin
- 150 g potatoes
- 1 tbsp oil
- 1 small garlic clove
- pinch of ground cinnamon
- pinch of ground paprika
- handful of herbs (oregano, thyme, etc.)
- 150 g sour cream
- salt and pepper
- handful of pumpkin seeds
Grate the washed pumpkin and the scrubbed potatoes using a vegetable grater. Heat the oil in a frying pan and add the grated vegetables along with the minced garlic and spices. Cook for 5-7 minutes.
Remove the chilled dough-lined pan from the fridge and spread with sour cream. Then evenly distribute the vegetables on top and sprinkle with pumpkin seeds. Bake the vegetable tart in the oven for about 25 minutes.