Tuesday, October 6, 2020

Zucchini tarte and Pumpkin Cream for Michaelmas

We celebrated Michaelmas with simply comfort food.

Zucchini Tarte

Puff pastry

200 grams of flour

200 grams of butter cold and diced

100 grams of water

Place everything in a food processor, and mix it well. Place it in the fridge for 30 minutes. With  roll pin, make a big rectangle. Fold it in 1/4 to make a book. Place it in the fridge for 30 minutes. Repeat it 3 times.

Cover a pie tray with the puff pastry dough Set aside

Zucchini filling

1 chopped onion

2 zucchini in small pieces

2 garlic cloves chopped




2 eggs

Parmiggiano grated cheese if you want

Stir fry the onion and garlic until they are translucent. Add the salt, pepper, and oregano. Add the zucchini and let it cook. Let ir cool and set aside.

When it is cool, place this filling over the dough, and add on top two beaten eggs. Bake it at 375F for 20 minutes. In the final 5 minutes, add parmiggiano reggiano cheese on top. serve it warm.

Pumpkin Cream

600 grams pumpkin

3 leeks

2 pieces of garlic

2 carrots

100 grams of cooked chickpeas

3 tablespoons of olive oil



1/2 teaspoon of turmeric

1/2 teaspoon of berebere or any spice you want to use

500 grams of water or vegetable stock

Chop all the vegetables, and sautee them in olive oil. Add the spices. Add the stock, salt and pepper. Cook it at medium heat for 20 minues. When it is warm, place it in a blender with chickpeas. Puree them well. Serve it warm. ENJOY! 


  1. Both are looking so tempting and delicious! I would have a slice of the pie with a big bowl of pumpkin cream, and extra Parmesan for me, please :-))

  2. Ostras, qué dos por uno más rico! la crema de calabaza me encanta, y la tarta de calabacín me ha sorprendido mucho porque nunca había visto una así!
    Gran trabajo! :)