Pumpkin flan

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Preparation

500 g pumpkin, butternut, equivalent to roughly half a pumpkin
1 sprig of rosemary
Peel the pumpkin and cut into 1.5 cm chunks. Pull the rosemary needles from the sprig and chop finely.
(Pre-)heat cooking space to 180°C with Pizza Plus
2 eggs
250 ml single cream
100 g Gruyère, grated
Salt
Pepper, freshly milled
Nutmeg, grated
For the filling, whisk the eggs, stir in the single cream, Gruyère and rosemary, then season with salt, pepper and nutmeg to taste.
1 shortcrust pastry, rolled-out round
3 tbsp pumpkin seeds
Cover the round baking tray with baking paper and put the pastry on it. Prick it several times with a fork. Put the pumpkin in the pastry case and pour over the filling. Scatter over the pumpkin seeds.
Put the round baking tray on to the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Pizza Plus 180°C for 45 Mins
  • Round TopClean baking tray, ø29 cm
  • Wire shelf
Quantity Ingredient
100 g Gruyère
Pepper
250 ml single cream
1 sprig of rosemary
Nutmeg
1 shortcrust pastry
Salt
3 tbsp pumpkin seeds
500 g pumpkin
2 eggs

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