Roast Pumpkin, Red Onion and Spinach Tarte / Tarte van geroosterde pompoen, rode ui, bladgroente en kaas

The crust was a 2, the filling deserved a 4. Which is a pity, as I was especially hopeful over the crust. The flours it uses are 1 part whole wheat, 2 parts normal white flour; the fats are butter and lard in equal parts. The result was very dry and brittle, and ended in a gooey, slightly unpleasant mouth-feel. Also, it seemed to get soggy quickly (ie. by the the time I was finishing my piece of tarte!). I've heard good things about using lard in pie crusts; I think I might make another attempt with white flour, butter and lard.

The filling, in contrast, was very nice. It reminded me strongly of these Pumpkin Tarts with Spinach and Gorgonzola, but then without the blue cheese and the excess of liquid. I think what really helped in this recipe is that the spinach isn't wilted in water but in oil, and I think you could even omit that. Also, I left the spinach to cool down while the pumpkin and the crust were baking, and I noted that I managed to squeeze out a lot more water when they were cooled down. And squeezing them with your hands works better than using a sieve. I used a mix of parmesan and plain grated cheese; a better cheese would clearly produce more exciting results, but this was fine too.