Raclette cheese flan with pumpkin and bacon

Raclette cheese flan with pumpkin and bacon

Total: 1 hr 20 Min. | Active: 30 Min.
Nutritional value / people: 410 kcal
, Fat: 21 g
, Carbohydrate: 28 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry

120 g brown flour
½ tsp salt
100 g low-fat quark
2 tbsp water
½ tbsp white wine vinegar

Tart

150 g low-fat quark
2 eggs
1 dl milk
¼ tsp salt
a little pepper
250 g squash (e.g. butternut), coarsely grated (yields approx. 180 g)
150 g raclette cheese, broken into small chunks
1 tsp thyme leaf
50 g bacon strips, in broad strips
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Utensils

One tart tin (approx. 24 cm in diameter), greased

How it's done

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Pastry

Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. On a lightly floured surface, roll out the dough (approx. 28 cm in diameter), place in the prepared tin. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, and remove the baking paper and pulses.

Tart

Combine the quark, eggs and milk, season. Add the pumpkin, cheese and thyme, mix, spread on top of the pastry. Scatter over the bacon.

Return to the oven

for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.

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