For the dough
290 g flour
150 g butter
1 tablespoon of sugar
¼ teaspoon of salt
60 ml. water, chilled
1 big egg
300 g pumpkin
200 g goat chevre cheese
20 ml. olive oil
20 g butter
4-5 leaves of sage
50 ml. cream balsamic
50 ml. Maple syrup
Freshly ground pepper
For the stuffing
Put the pumpkin, whole and without cleaning, in the oven and bake for about 40 minutes or until softened.
Once cooked, we take the crumb spoon and transfer it to a bowl, add maple syrup, salt and pepper and leave it aside.
Then we cut the onions in slices and sauté with olive oil on a low heat, stirring often until they soften and begin to caramel. Add the balsamic cream, salt and freshly ground pepper.
Mix the caramelized onions with the pumpkin and add the sage leaves finely chopped.
For the dough
Cut the butter into cubes and place it in the fridge again for 5-10 minutes, it has to be frozen.
Put the flour in the mixer and add the butter. Using the feather, stir for about 1 minute until the flour is incorporated with the butter in a mixture of crumbly texture. Then add the egg yolk, sugar, salt and water and continue stirring to homogenize all the ingredients.
Form the dough in a ball, wrap it with cling film and leave it in the fridge for 10 minutes. Preheat the oven to 175 ° C.
For the tart
Apply non-stick paper to the counter and with the help of the roller, roll the dough into a long or round sheet. Transfer to a non-stick baking dish and add the filling to the center. Spread it with a spoon leaving about 2 cm off the edges.
Apply the sliced goat cheese and close the edges towards the center. Brush it with the egg white and put it in the oven.
Bake for about 40 minutes on the resistances in the lower shelf of the oven and serve immediately by garnishing with balsamic cream.