Lean pumpkin tart with green peas

Description

"Inventing" this recipe (it's possible that invented another "bike":)) didn't expect it would be that good. The cake turned out delicious, despite the fact that lean: crispy batter, delicate pumpkin soufflé with a rich spicy taste and "bursts" of peas. I really hope that you, dear cooks, enjoy, but know that the taste and color of comrades there:).

Ingredients

Water

0.25 cup
Vegetable oil

0.25 cup
Sugar

1 tsp
Salt
Leavening agent

1 tsp
Flour

150 g
Pumpkin

500 g
Onion

1 piece
Garlic

2 tooth
Vegetable oil

2 Tbsp
Tomato paste

1 tsp
Water

0.333 cup
Soy sauce

2 Tbsp
Dill
Khmeli-suneli

0.5 tsp
Semolina

2.5 Tbsp
Green peas

100 g
Salt

Cooking

First, prepare the dough. Everything is simple: mix water and butter, add sugar, salt and flour with baking powder. I used a mixture of rye and wheat flour. Perfect blend of corn and wheat, or just wheat. Quickly knead and into the fridge.

For the filling, saute in oil the chopped onion and chopped garlic.

Then put the pumpkin, cut into cubes (I had frozen). Then add the tomato paste diluted in a third Cup water, spices to taste...

... soy sauce (I use "Kikkoman"), fennel and simmer until tender.

Leave to cool slightly. Then Porirua blender. Dealeven if necessary.

Add semolina (a lot depends on the pumpkin as far as it is juicy, it may take 2-3 spoons; should be the consistency of thick cream).

Then put the peas, mix well.

Roll out the dough and placed in a split mold with a diameter of 20 cm, forming a rim.

And bake at 180 degrees for 60-70 minutes (more than an hour is in my weak oven, you may need less time stuffing should slightly harden, to turn from puree to souffle).

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