Pumpkin Tart Recipe

Ingredients

For the dough

120 gr. İçim Butter
1 egg
2 tablespoons sugar
1/2 packet of baking powder
2.5 cups flour

For the top

600 g butternut squash
1 cup granulated sugar
100 gr İçim Labneh
1 egg

Preparation

Put the peeled and chopped pumpkins in the pot and pour the sugar on them. Cover and cook well over low heat. Remove the cooked zucchini from the heat, blend and let cool aside. For the dough, take flour, sugar, eggs and İçim Butter in a deep bowl. Mix with the help of a mixer until your dough thickens. Grease your tart pan and spread your dough so that it also covers the edges. After coating, make holes in the dough with a fork and bake in a preheated oven at 180 degrees. While your tart is baking, add 100 g of İçim Labneh and 1 egg to the cooled pumpkin puree and whisk well. Pour the puree over your tart dough that you took out of the oven and cooled and bake in a preheated oven at 180 degrees Celsius for 40 minutes. Serve your Pumpkin Tart garnished with Icim Labneh and cevi.