{Autumn & Baking} Crunchy Tarte Tatin with pumpkin, braised red onions and goat's cheese

D winter is coming. We clean up. And that felt for 997 days. In fact, it's been barely three weeks since the nuclear family has taken a heart and - all for one, one for all - has made the great sacred cleanup oath. The apartment Tetris should finally have an end and it would be quite nice, you could also open a closet door, without an alpine dizzy avalanche descending on you. This sucks and nourishes and inhibits.

Who does all that stuff belong to? Not us! Two or three other nuclear families have to sneak in here secretly at night and dump their possessions with us. I'm sure. That's the way it has to be. We're not to blame.

But if we can not get a grip on the condition now, then Tine Wittler will soon come to us with her controlled-worrying mine. And the off-spokesman says in reproach-borne tone "In this terrible chaos lived the nuclear family for many years. Only when the Playmobil railroad broke through the floor to its neighbors due to its mass, the 39-year-old advertiser and the very handsome journalist and author knew that something had to happen here. "

" What better should, must first get worse, "said just this good-looking man and heaves another huge plastic-order container from the Swedish furniture store on the top of some junk mountain. "Samla, please save us!", I pray secretly, while my foot wedges between two huge blue Sweden bags with stuffed animals.

On the horizon slowly appears a narrow red sunrise strip. It is land in sight. So to speak. Oxfam has already looked forward to five blue bags of children's clothes. And an army of nameless stuffed animals in bags will follow. The Playmobil including the Noah's Ark, catamaran, ocean-going yacht, original size knight's castle and 37.8 kilometers of plastic freight train network (at least!) Will come to the SOS Children's Village - we just have to organize a semi-trailer for that.

Half of my kitchen belt has landed in the "to-give corner" of our house. May other people with 1.784 white bowls and 3 dozen whisk be very happy - in my kitchen is now individual attitude.

Oh yes: Yesterday I also gave away my sideboard. As the two guys down the stairs, the 2-meter monster, I was sentimental shortly. The designer particle I had bought on a trip to Holland from my first real salary. Together with my oldest friend Vivi. But a nuclear family needs more freedom. And storage space. And best a 4-room apartment. In the usual quarter. You know what it's like.

The really annoying thing about tidying up is not the current tornado-like layout of our entire property. The really terrible thing is: I'm not coming to a boil. We shimmy through the evenings with fast-stirred vegetable pans and food bags from the Thai. Clean up or cook - there are currently no two opinions. But cooking has such a calming and purifying effect on my poor little battered soul.

That's why I sneaked into the kitchen on Saturday and did something for my nerves. With my two kitchen buddies puff pastry and hokkaido pumpkin under my arm. The two are as uncomplicated as easy to maintain and just do it all. Puff pastry is quite demanding in the production, so you do not have to do it yourself (even as a food blogger) and can drag the role out of the cold shelf home. Large! And with the Hokkaido, which not only has a wonderful color, but also can not be peeled and must be cooked only briefly, you have something right and good in the gut.- you already have a delicious pumpkin tart Tatin. It makes a lot of difference visually and tastes and is a balm for nerves and soul.

Please read:

Tarte Tatin with pumpkin, braised red onions and goat cheese #gourmet guerrilla #recipe #herb  Tarte tatin with pumpkin, braised red onions and goat's cheese #gourmet guerrilla #recipe #herb  Hokkaido Pumpkin #recipe #gourmetguerilla #herbst  Tarte tatin with pumpkin, braised red onions and goat's cheese #gourmet guerrilla #rezept #herbst

And here comes the recipe for a crunchy tarte tatin with pumpkin, braised red onions and goat's cheese:

Remove 1 roll of pastry from the refrigerator and leave at room temperature for at least 15 minutes Leave 4 red onions , slice and place in 1 tablespoon butter or ghee in a pan over low heat for about 10 minutes. stew softly. Season with salt, pepper, 1/2 teaspoon dried rosemary and 1 pinch of chili . Peel 1 garlic clove , cut into thin slices and smear for a few minutes. Deglaze the onions with 1 shot of white wine and let the liquid soak in. Set aside.

Brush 1 small hokkidoo pumpkin , remove the style and flower and halve the pumpkin. Scrape out the hay and seeds with a spoon and cut the pulp into 1 cm thick slices. Bring to a boil in a deep pan or pot of water and simmer the pumpkin in it for 3-4 minutes (it should still be firm). Remove the pumpkin slices from the water and drain well on kitchen paper .

Preheat the oven to 200 ° C top/bottom heat.

A tart pan (or oil several small ones) and cover with baking paper . From 2 tablespoons butter and 2 tablespoons (powder) of sugar in a non-stick caramelized pan: Melt the butter over medium heat, stir in the sugar and simmer until the mixture becomes liquid and slightly browned. Spread the caramel on the baking paper. ATTENTION! The caramel is incredibly hot!

Decorate the pumpkin slices and season with salt and pepper . Spread a uniform layer of the onions over it. Crumble 1 packet of feta ​​strong> from goat's milk and sprinkle on the onions. Roll out the puff pastry and cut out circles corresponding to the shape (s). Cover the filling with the dough, put the sides in the mold (s) and gently squeeze the dough.

Making Pumpkin Tarte Tatin #recipe #gourmetguerilla

Bake the tart at 200 ° C for 15 minutes. Then bake another for 20-25 minutes at 160 ° C (or if the dough is browned appetizingly).

Remove the tart from the oven and let it cool for 10 minutes. Place a plate on the tart and turn it over with the shape with a spirited momentum. Lift off the mold and peel off the baking paper. AHHHHH!

The ready-layered tart can be refrigerated for one day before baking.

The ready-baked tart - completely chilled and covered with plastic wrap - lasts up to two days in the fridge. Bake in the oven for 10 minutes at 150 ° C.

Tarte tatin with pumpkin, braised red onions and goat cheese #gourmet guerrilla # recipe #herbst