Tart with dates and pumpkin

Juicy and very tasty pumpkins ripen in the fall, from which you can cook quite a lot of delicious dishes and desserts. One of these desserts is an open pie with dates and pumpkin, which is commonly called a tart in France.

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Ingredients for the dough:

• 250-300 g sifted flour;

• half a packet of butter;

• 4 tablespoons of cold water;

Ingredients for the filling:

• 150 g of dates;

• 500 g pumpkin;

• 250 g of cottage cheese;

• a couple of tablespoons of honey;

• 2 chicken eggs;

• 5 teaspoons of vanilla pudding.

Cooking:

1. Grind frozen oil quickly on a fine grater, combine with sifted flour and mix until smooth.

2. Add cold water to the same mass and knead the dough. If it breaks up, you need to pour another spoonful of water and knead the dough again so that it takes one lump. Note that you can not knead for a long time. Ready-made dough to form cakes.

3. Wrap the cake in cling film and send for 45 minutes in the refrigerator.

4. Bake the pumpkin in the oven, cool and cut into 2 identical parts. Cut the first part into cubes, put in a blender and beat in mashed potatoes, and put the second part for a while aside.

5. Add cottage cheese to the pumpkin mass, mix everything and smash again in mashed potatoes.

6. Drive eggs into the slaughtered mass, add honey and add vanilla pudding. Mix everything until a smooth homogeneous texture.

7. Pull the dough out of the refrigerator, roll it into thin cake, put into a baking dish (20 cm in diameter) and flatten, form bumps about 3 cm high.

8. Place the dough form again in the refrigerator for half an hour, then take it out and immediately put it in the oven. Bake for 15 minutes at 200 degrees.

9. Dates and the second part of the pumpkin cut into medium cubes, can be sliced.

10. After 10 minutes, evenly spread the cubes of dates and pumpkins on the grasped base. Pour all the previously prepared curd mass and again send it to the oven for 35-40 minutes.

11. After this time, remove the finished cake from the oven, completely cool and send it to the refrigerator for one night. In the morning, the tarte can be cut and served.